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Chicken Korma

Chicken Korma

Preparation time:
20 min
Difficulty level:

Nutritional values:

33 g
64 g
40 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 100 g
Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Cornstarch, sauce thickenerCornstarch, sauce thickener 1 Tablespoon
Onion (fresh)Onion (fresh)1 (100 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Tablespoon
Turmeric powder, turmericTurmeric powder, turmeric ½ Tablespoon
Parsley (frozen)Parsley (frozen) 2 Tablespoon
Sesame, sesame seeds (roasted)Sesame, sesame seeds (roasted) 1 ½ Teaspoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 200 g
Rapeseed oilRapeseed oil 3 Tablespoon
Curry paste (red)Curry paste (red) ½ Tablespoon
Zucchini (fresh)Zucchini (fresh)½ (105 g)
Almonds (sliced)Almonds (sliced) 1 Teaspoon


Step 1:
Briefly toast sesamee seeds and almonds in a coated pan without oil on medium heat. Then set aside.
Step 2:
Cut chicken breast into equal pieces. Dice zucchini, onion and bell bell pepper.
Step 3:
Heat half of the oil in a coated frying pan. Fry chicken pieces in it from all sides until they are cooked through. Then put the meat aside.
Step 4:
Add the remaining oil to the pan and heat. Fry the onions, zucchini and peppers for about 4-5 minutes. Add milk, curry powder, curry paste and turmeric and mix together. Season with salt and pepper.
Step 5:
Add cornstarch, parsley and the roasted meat to the sauce, mix well and continue to simmer until the sauce thickens. Then arrange on a plate and sprinkle with sesamee seeds and almonds.

Macronutrient distribution:

The recipe Chicken Korma is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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