Coconut Chicken Korma
recipe

A delicious chicken dish that combines a spicy korma sauce with creamy coconut milk. The addition of avocado adds freshness to the meal.
Preparation Time: 2 hours (including marinating)
Serving Size: 4

Ingredients:

- 1 cup plain yogurt
- 1/2 cup tomato paste
- 2 teaspoons chili powder
- 3 cloves garlic
- 20 grams fresh ginger
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground cardamom
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 cup oil
- 2 chicken breast fillets
- 1 can coconut milk
- 1 avocado (for serving)

Instructions:

1. Prepare the marinade: Peel and chop the garlic cloves and ginger into small pieces.
2. In a bowl, combine yogurt, tomato paste, chili powder, garlic, ginger, cumin, coriander, cardamom, salt, lemon juice, and oil. Mix well.
3. Submerge the chicken in the marinade and let it marinate in the refrigerator, covered, for at least 2 hours.
4. Pour all the contents into an oven-safe dish and add the coconut milk.
5. Bake in a preheated oven at 200°C (400°F) for about 1 hour, stirring well halfway through.
6. Serve with cooked rice and top with sliced avocado.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 25 g
- Fat: 25 g
- Fiber: 3 g

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