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About
Ingredients
Basmati Rice, Spices, Fried Onion Flakes.
Directions
Korma: 1. Cut 1-1/4 lb (600 g) skinless, boneless chicken or lamb into bite-size pieces. 2. Heat 3 tbsp (45 ml) vegetable oil in a medium saucepan over medium-high heat. Add meat and Ginger & Garlic Blend and cook until no longer pink, about 5-7 minutes. 3. Gradually stir in Korma Spice Blend, then 3/4 cup (200 ml) yogurt. Cook until gravy is slightly thick. 4. Crush onion flakes and mix with 1/2 cup (125 ml) water. Add to meat and cook 3-4 minutes. 5. Reduce heat to medium and simmer 2-3 minutes. Remove from heat, let stand 3 minutes and serve with Basmati Rice. Basmati Rice: 1. Wash rice in 2-3 changes of water. Drain. 2. Combine with 1-3/4 cups (400 ml) water in a medium saucepan over high heat. Bring to a boil, reduce heat to low and cover tightly. Cook 10-15 minutes, stirring once, until liquid is completely absorbed. 3. Remove from heat, let stand covered 10-15 minutes, and fluff with fork before serving. Shopping List: 1. Boneless skinless chicken or lamb 1-1/4 lb (600 g). 2. Vegetable oil. 3. Yogurt. Increase the heat! Add finely chopped green chilies.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 750mg33%
- Total Carbohydrate 41g15%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 4g
Ingredients
Basmati Rice, Spices, Fried Onion Flakes.
Directions
Korma: 1. Cut 1-1/4 lb (600 g) skinless, boneless chicken or lamb into bite-size pieces. 2. Heat 3 tbsp (45 ml) vegetable oil in a medium saucepan over medium-high heat. Add meat and Ginger & Garlic Blend and cook until no longer pink, about 5-7 minutes. 3. Gradually stir in Korma Spice Blend, then 3/4 cup (200 ml) yogurt. Cook until gravy is slightly thick. 4. Crush onion flakes and mix with 1/2 cup (125 ml) water. Add to meat and cook 3-4 minutes. 5. Reduce heat to medium and simmer 2-3 minutes. Remove from heat, let stand 3 minutes and serve with Basmati Rice. Basmati Rice: 1. Wash rice in 2-3 changes of water. Drain. 2. Combine with 1-3/4 cups (400 ml) water in a medium saucepan over high heat. Bring to a boil, reduce heat to low and cover tightly. Cook 10-15 minutes, stirring once, until liquid is completely absorbed. 3. Remove from heat, let stand covered 10-15 minutes, and fluff with fork before serving. Shopping List: 1. Boneless skinless chicken or lamb 1-1/4 lb (600 g). 2. Vegetable oil. 3. Yogurt. Increase the heat! Add finely chopped green chilies.
Common questions
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