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Chicken Korma

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 300 g skinless chicken breast fillet
  • 1 tsp madras curry powder
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 100 ml single cream
  • 15 ml Knorr Vegetable Concentrated Stock
  • fresh coriander leaves to garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

230kcal

Energy (kJ)

960kJ

Protein (g)

22.7g

Carbohydrate incl. fibre (g)

3.4g

Carbohydrate excl. fibre (g)

2.8g

Sugar (g)

1.7g

Fibre (g)

0.6g

Fat (g)

13.6g

Saturated fat (g)

5.3g

Unsaturated fat (g)

4.9g

Monounsaturated fat (g)

1.8g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

82mg

Sodium (mg)

127mg

Salt (g)

0.32g

Vitamin A (IU)

39IU

Vitamin C (mg)

3.1mg

Calcium (mg)

15mg

Iron (mg)

0.63mg

Potassium (mg)

415mg

Total

691kcal

2880kJ

68.1g

10.1g

8.3g

5.0g

1.8g

40.8g

16.0g

14.6g

5.5g

9.1g

0.1g

247mg

381mg

0.95g

117IU

9.3mg

44mg

1.89mg

1244mg


  • 1 Marinade the chicken in the curry powder.
  • 2 Heat the oil in a wok or large frying pan until hot, add the onion and fry for 2-3 minutes. Add the chicken and fry till golden brown.
  • 3 Add the garlic and fry 30 seconds.
  • 4 Add the cream and stock, stirring occasionally and simmer for 5 minutes.
  • 5 Season to taste, garnish with coriander and serve with basmati rice, naan, pickles and chutneys and your choice of Indian vegetables.