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RECIPE
16 INGREDIENTS14 STEPS45MIN

Creamy Chicken Korma with Cilantro Rice and Naan

3.0
2 Ratings
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"This dish has its origins in the kitchens of Persian nobility and can now be found on Indian menus all over the world. There are many different versions to be found throughout India, but I find this relatively simple version to be one of my favorites." - Simon Majumdar

45MIN

Total Time
Chef'd
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1
Serrano Chili
2/3 cup
8 fl oz
Whipping Cream
2 pieces
Garlic Naan
1 Tbsp
1/2
Small Onion
1 Tbsp
Chili Powder
4 cloves
1 cup
Almond Flour
1 tsp
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Nutrition Per Serving
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CALORIES
1706
FAT
99.0 g
PROTEIN
73.2 g
CARBS
140.6 g

Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Finely chop Garlic (4 cloves) , and set in a small bowl. Peel and mince the Fresh Ginger (1 Tbsp) and add to small bowl. Slice Onion (1/2) into quarter inch diced pieces, and add to small bowl.
Step 3
Slice the Serrano Chili (1) in half and remove the stems and seeds and discard. Dice into quarter inch diced pieces, and add to small bowl. Remove the stems from Fresh Cilantro (1/3 cup) and discard. Roughly chop the leaves, and set aside.
Step 4
Pat dry the Chicken Thighs (4) with a paper towel. Cut into one inch cubes, and set aside.
Step 5
In a medium saucepan over medium high heat, bring a half cup of water to a boil. Meanwhile, in a medium bowl, mix Granulated Sugar (1/4 cup) , Chili Powder (1 Tbsp) , Ground Turmeric (1 Tbsp) , Almond Flour (1 cup) and Salt (1/2 tsp) . Combine well.
Step 6
Add Whipping Cream (8 fl oz) and the boiling water to the spice and nut mixture and mix well. Allow to sit for five minutes until it thickens.
Step 7
Meanwhile, in a medium saucepan over medium high heat, bring one cup of water to a boil. Add the Basmati Rice (2/3 cup) and Salt (1/2 tsp) . Stir and cover, then cook for 15 minutes over medium low heat.
Step 8
Remove from heat and let sit, covered for five minutes before fluffing with a fork. Stir in the Butter (1 Tbsp) and nearly all the Cilantro. Set aside.
Step 9
Meanwhile, heat two tablespoons of oil in a large pan, add garlic, onion and serrano chili. Reduce the heat to medium and cook for two minutes.
Step 10
Add chicken and cook for six minutes.
Step 11
Add the cream and nut mixture and cook for nine minutes, stirring occasionally.
Step 12
Place the Garlic Naan (2 pieces) directly onto the oven racks and bake for three minutes.
Step 13
In the center of two plates, scoop cilantro rice and top with chicken. Garnish with chopped cilantro and squeeze fresh Lime (1) juice evenly over each dish. Serve naan bread on the side.
Step 14
Serve and enjoy!

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Nutrition Per Serving
Calories
1706
% Daily Value*
Fat
99.0 g
127%
Saturated Fat
37.4 g
187%
Trans Fat
1.5 g
--
Cholesterol
376.8 mg
126%
Carbohydrates
140.6 g
51%
Fiber
13.4 g
48%
Sugars
35.3 g
--
Protein
73.2 g
146%
Sodium
2256.3 mg
98%
Vitamin D
2.0 µg
10%
Calcium
414.8 mg
32%
Iron
10.0 mg
56%
Potassium
495.5 mg
11%
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