- 1 tablespoon fresh ginger, finely minced
- 4 cloves garlic finely crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground almonds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground garam masala
- ½ teaspoon ground cardamom
- 1½ cups low fat yoghurt or 375 g
- 1 kg skinned chicken drumsticks
- 2 tablespoons vegetable oil
- 2 medium onions or 300 g, cut into thin slices
- 1 cup water or 250 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 tablespoon coriander leaves
Chicken Korma
INGREDIENTS
Chicken Korma with
Chicken Korma with 
- 1 tablespoon fresh ginger, finely minced
- 4 cloves garlic finely crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground almonds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground garam masala
- ½ teaspoon ground cardamom
- 1½ cups low fat yoghurt or 375 g
- 1 kg skinned chicken drumsticks
- 2 tablespoons vegetable oil
- 2 medium onions or 300 g, cut into thin slices
- 1 cup water or 250 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 tablespoon coriander leaves
NUTRITIONAL INFORMATION
Chicken Korma with
Chicken Korma with
- Energy 420 (Kcal)
- Protein 42 (g)
- Carbohydrate 17 (g)
- Total Fat 20 (g)
HOW TO PREPARE
Chicken Korma with
Chicken Korma with
1
Combine ginger, garlic, spices and yoghurt in a bowl. Add chicken drumsticks, set aside to marinate for 1 hour.
2
Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 minutes.
3
Add water, MAGGI Less Salt Chicken Stock cubes. Cover and simmer for 20–25 minutes. Add coriander leaves and cook for another 10 minutes stirring gently from time to time until chicken is cooked.
4
Serve with boiled rice.
REVIEWS
Chicken Korma with
