Chicken Korma
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 710
- Total Fat
- 43
- Saturated Fat
- 8
- Carbohydrates
- 64
- Dietary Fiber
- 57
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 85
- Sodium
- 191
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 pound boneless skinless chicken
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 teaspoon grated fresh ginger
1 to 2 cloves garlic, finely chopped
1 jar (15 ounces) Patak's® Korma Curry Cooking Sauce
1/4 cup chopped roasted cashews for garnish
Directions
- Dice chicken into 3/4-inch pieces. Set aside.
- Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
- Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
- Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.