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This Chicken Korma recipe has 321 calories per serving. It also has 17 grams of protein, 20 grams of fat, and 5 grams of carbohydrates. You can add more fiber by serving it over a bed of cooked whole grains such as quinoa or brown rice. Chicken Korma is also an excellent source of vitamins and minerals, including niacin, vitamin B6, iron, and magnesium.
This Chicken Korma recipe contains cashews, which may be a problem for people with nut allergies. It does not contain any other common allergens. If you have any other allergies, be sure to check the ingredients list before preparing this dish.
Yes, you can prepare this Chicken Korma recipe in advance. Simply cook the chicken and rice according to the instructions, then combine them with the other ingredients in a covered dish. Refrigerate for up to 24 hours, then reheat before serving. You may need to add a little extra Chicken Stock or water when reheating if the mixture seems too thick.
Yes, this Chicken Korma recipe is gluten-free, so you don’t have to worry about any hidden gluten sources. Just be sure to use a gluten-free yogurt and chicken stock or water. Enjoy!
There are many different variations of Chicken Korma recipes. Some include additional spices such as cloves, cardamom, or cumin. Others add vegetables such as peas or carrots. You can also vary the type of yogurt used, either using regular yogurt or trying a flavored variety like coconut or mango. Feel free to experiment until you find your perfect Chicken Korma recipe!
Yes, there are several vegan/vegetarian substitutions that you can use in this Chicken Korma recipe. For the chicken, you can substitute cooked lentils, chickpeas, or tofu. For the yogurt, you can use soy yogurt, coconut yogurt, or a store-bought vegan cream sauce. And for the cashews, you can use soaked and drained sunflower seeds or pumpkin seeds. Be sure to check the labels of all your ingredients to make sure they are vegan/vegetarian-friendly. Chicken Korma is a delicious and easy dish that everyone can enjoy!