4 Serves
87 Mins
Prepare the chicken by cutting it into bite-sized pieces and finely chop the onion and garlic using a chef's knife on a cutting board.
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KenyanVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
37 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
96 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
844 mg / 1,250 mgPotassium
1354 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
316 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic in the pot until softened and translucent, then add the chicken and brown it evenly.
Stir in the Korma spice blend and cook for one minute until fragrant, then incorporate the yogurt to create the sauce base.
Cover the pot and simmer on low heat to allow the flavors to meld and the chicken to cook through completely.
Season the curry with salt and pepper to taste before serving hot.
14
g52
g8
g
British
Scottish