Kanakorma
recipe

A delicious Indian chicken stew that is quick to prepare and offers a tasty blend of spices and creamy yogurt. Perfect for everyday dining.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 1-2 tbsp cooking oil
- 4 boneless chicken breast fillets
- 2 onions
- 0.5 tsp salt
- 1 tsp sugar
- 2 dl coconut milk
- 4-5 dl plain yogurt
- 1 bunch fresh coriander, chopped
Spice Paste:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 0.5 tsp cardamom seeds
- 1 tsp garam masala
- 2 whole cloves
- 0.5 dl water
- 1 clove garlic, minced
- 1 green chili, sliced
- 1 tbsp grated fresh ginger
- 0.5 dl shredded coconut
- 2 tbsp tomato paste

Instructions:

1. First, prepare the spice paste: Toast cumin seeds, coriander seeds, turmeric, cardamom seeds, garam masala, and cloves in a pot. Add water and the remaining spice paste ingredients, cooking on low heat until most of the liquid has evaporated. Transfer to a mortar and grind into a fine paste.

2. Peel and chop the onions into small pieces, and cut the chicken fillets into 2 cm cubes.
3. In a pot, heat cooking oil and sauté the onions and chicken pieces until browned. Add the spice paste and mix well, cooking for a minute or two.
4. Stir in salt, sugar, and coconut milk, and simmer covered for about five minutes.
5. Add yogurt and half of the chopped coriander, and cook for another five minutes.
6. Stir in the remaining coriander and serve with basmati rice. Optionally, you can garnish with slivered almonds or crushed cashews.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 25 g
- Fat: 25 g
- Fiber: 2 g

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