Chicken Korma

Name: Chicken Korma
Prep time: 60 min
Yield: 1 servings
Ingredients: 200 g chicken drumstick; 2 EL Greek yoghurt; 1 Zehe Garlic; 0.5 EL Ginger, fresh; 0.5 TL Garam masala; 0.5 g Cumin, ground; 0.5 g Ground coriander; 0.3 TL Turmeric, ground; 0.3 TL Salt; 0.5 Stk Onion; 10 g Cashew nuts; 10 g Almonds; 50 ml Vegetable stock; 50 ml Cremefine for cooking, 15% fat; 0.5 TL Ground cinnamon; 1 Blatt bay leaf; 1 Prise Salt; 1 g Carnations; 0.5 TL Garam masala; 1 Prise Sugar; 60 g Flour; 0.3 TL Dried yeast; 30 ml Lukewarm water; 25 g Greek yoghurt; 1 Prise Salt; 1 Prise Sugar; 1 TL Olive oil; 1 EL Olive oil

Automatically translated from the original (Deutsch). Original ansehen

HähnchenAbendessenMittagessenIndischCurry

Per serving

Energy: 1151.7kcal
Protein: 48.7g
Carbohydrates: 70.4g
Fat: 74.8g

Fibre 5.9 g

Total time 60 minutes

Ingredients

Servings

chicken drumstick 200 g
Greek yoghurt no nutrition facts 2 tbsp
Garlic no nutrition facts 1 clove
Ginger, fresh no nutrition facts 0.5 tbsp
Garam masala no nutrition facts 0.5 tsp
Cumin, ground 0.5 g
Ground coriander 0.5 g
Turmeric, ground no nutrition facts 0.3 tsp
Salt no nutrition facts 0.3 tsp
Onion no nutrition facts 0.5 Stk
Cashew nuts 10 g
Almonds 10 g
Vegetable stock no nutrition facts 50 ml
Cremefine for cooking, 15% fat no nutrition facts 50 ml
Ground cinnamon no nutrition facts 0.5 tsp
bay leaf no nutrition facts 1 leaf
Salt no nutrition facts 1 pinch
Carnations 1 g
Garam masala no nutrition facts 0.5 tsp
Sugar no nutrition facts 1 pinch
Flour 60 g
Dried yeast no nutrition facts 0.3 tsp
Lukewarm water no nutrition facts 30 ml
Greek yoghurt 25 g
Salt no nutrition facts 1 pinch
Sugar no nutrition facts 1 pinch
Olive oil no nutrition facts 1 tsp
Olive oil no nutrition facts 1 tbsp

20 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1
Mix all the ingredients for the marinade together and coat the chicken pieces in it.
2
Leave to rest, covered, for at least 15 minutes (ideally whilst the dough is resting).
3
Sear or grill in a frying pan or on a baking tray/in an air fryer until the meat begins to brown slightly. Set aside (keep the meat juices!).
4
Fry the onion strips in 1 tsp of oil over a low to medium heat for approx. 6–8 minutes until golden brown.
5
Blend the fried onions with the soaked nuts and approx. 25 ml of the stock in a food processor until smooth.
6
Heat a little oil in a pan and fry the cinnamon, cloves and bay leaf for 30 seconds.
7
Stir in the nut and onion paste, the remaining 75 ml of stock and 100 ml of Cremefine.
8
Add the browned chicken, along with its cooking juices and ½ tsp garam masala. Cover and simmer gently over a low heat for 15–20 minutes. Season to taste with salt and sugar.
9
Knead the flour, yeast, salt, sugar and lukewarm water into a soft dough.
10
Cover and leave to rest in a warm place for 45 minutes.
11
Roll out the dough on a lightly floured surface into a flat, teardrop-shaped shape.
12
Heat a frying pan until very hot, without adding any oil. Cook the flatbread for about 1–2 minutes on each side, until it starts to bubble and develops brown patches.