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Nutrition Facts

Serving Size 1 (235g)

Recipe makes 6 servings

Calories 428
Calories from Fat 269 (62%)
Amount Per Serving %DV
Total Fat 29.9g 46%
Saturated Fat 10.1g 50%
Monounsaturated Fat 11.2g
Polyunsaturated Fat 6.1g
Trans Fat 0.0g
Cholesterol 130mg 43%
Sodium 156mg 6%
Potassium 474mg 13%
Total Carbohydrate 7.8g 2%
Dietary Fiber 1.3g 5%
Sugars 3.7g
Protein 31.2g 62%

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Chicken Korma With Indian Bay Leaves Recipe

Recipe #395782 | 3 hours | 2 hours prep
Chef #573036

By: Chef #573036
Oct 21, 2009

A curry for those chilly nights.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Marinate chicken in a mixture of yogurt, 1/2 cup chopped onion, 1 tablespoon chopped garlic, ginger, and sweet paprika for at least 2 and up to 24 hours, in the refrigerator.
  2. 2
    Sauté 1/2 cup chopped onion and 1 teaspoon chopped garlic in butter until soft. Add coriander, cumin, cardamom, turmeric, and hot chile pepper and poppy seeds (white preferred).
  3. 3
    Add chicken and its marinade along with bay leaves and salt to taste, then cover and simmer about 45 minutes or until chicken is tender, adding a little water if needed to keep moist. Sprinkle with chopped cilantro and serve with steamed basmati rice.
  4. 4
    Beverage pairing: Lustau Dry Amontillado Los Arcos, Spain. It’s not well known that amontillado is a tremendous counterpart to well-spiced Indian food. Something about the nuttiness and hit of dusty spice in the sherry marries wonderfully with the array of aromas and flavors in the dishes. This is a benchmark sherry and should be served slightly chilled.

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