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Chicken Korma
2'
Not included in this recipe
Treenut
Fish
Egg
Crustaceans
No Allergen Information
Ingredients
Servings
-
5 Portions
+
MAGGI® Indian Cooking Paste
3 tablespoons MAGGI® Indian Cooking Paste
Low fat yoghurt
1 1/2 cup Low fat yoghurt
Chicken drumsticks
700 grams Chicken drumsticks
Vegetable oil
2 tablespoons Vegetable oil
Onions, finely chopped
2 Mediums Onions, finely chopped
Water
1 cup Water
Coriander leaves, chopped
1 tablespoon Coriander leaves, chopped
Jasmin Rice
1 cup Jasmin Rice
Tomato, diced
2 Mediums Tomato, diced
Diced Cucumber
2 Mediums Diced Cucumber
Lettuce, finely chopped
1/3 Head Lettuce, finely chopped
fresh lemon juice
1 Medium fresh lemon juice
Chicken Korma
Nutri value
| Carbohydrates | 47.64 g |
| Energy | 550.21 kcal |
| Fat | 20.63 g |
| Protein | 50.37 g |
| Fiber | 3.03 g |
| Sodium | 175.89 g |
| Sugar | 8.34 g |
Instructions
4 Steps
45'
Total
5'Preparation
45'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
Combine yoghurt and Maggi® Indian Cooking Paste in a bowl. Add chicken drumsticks, set aside to marinate for 1 hr.
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2 of 4
0'
Step 2
Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 mins.
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3 of 4
1'
Step 3
Add water, cover and simmer for 20–25 mins. Add coriander leaves and cook for another 10 mins stirring gently from time to time until chicken is cooked.
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4 of 4
0'
Step 4
Serve with boiled rice.
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Chicken Korma
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