Chicken Korma - basmati rice
Weight of one portion
490 g
Weight without side dish
240 g
Weight of one portion (g) +-10 %Allergens
7, 8d, 9, 12
Materials
| Whole bay leaf | 0,1 g |
| Chicken broth | 1,2 g |
| Fresh garlic | 2,5 g |
| Whole cloves | 0,1 g |
| Chili for Indian curry | 0,3 g |
| Plain yogurt | 9 g |
| Ground cardamom | 0,2 g |
| Black cardamom | 0,5 g |
| Raw cashews | 33 g |
| Ground cumin | 0,2 g |
| Grated coconut | 3 g |
| Fresh cilantro | 8 g |
| Ginger | 2,5 g |
| Ground turmeric | 1 g |
| Ground white pepper | 0,2 g |
| Ground fenugreek | 0,3 g |
| Whole cinnamon | 0,1 g |
| Cornstarch | 2 g |
| Salt | 2 g |
| Yellow onion | 100 g |
| Sugar | 5 g |
| Chicken breasts | 150 g |
| Butter | 2 g |
| Oil | 10 ml |
| Heavy cream | 33,5 ml |
| Vegeta | 0,4 g |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 3871 kJ | 29,92 g | 114,31 g | 49,64 g |
| Food without side dishes | 2064 kJ | 28,55 g | 20,56 g | 38,52 g |
Description
Slice the white onion and cook it in water with cashew nuts. Blend everything thoroughly. Cut the chicken into cubes and marinate in yogurt and spices. Let it rest. Cook the chicken until tender. Sauté cardamom, turmeric, bay leaf, whole cinnamon, cloves, chopped ginger, and garlic in oil, then add butter, the cashew and onion sauce, sugar, white pepper, cream, chicken broth, fenugreek, grated coconut, and salt. Lightly thicken with soaked starch and cook everything thoroughly. Add the cooked chicken, season with chili for Indian curry, salt as needed, and cook for a short time. Garnish with fresh cilantro when serving.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof