heavy cream greek yogurt (whole milk) paneer cheese
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken breast chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast heavy cream greek yogurt (whole milk) paneer cheese chicken broth honey
vegetarian
(?)
Not vegetarian due to:
chicken breast chicken broth
pescatarian
(?)
Not pescatarian due to:
chicken broth
paleo
(?)
Not paleo due to:
greek yogurt (whole milk) paneer cheese honey
This recipe has no customizations.
Bon Appétit
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.1% of RDA
• Calories: 20.2% of RDA
• Carbs: 7.5% of RDA
• Fat (total lipid): 31.9% of RDA
• Fiber: 5.5% of RDA
• Fructose: 3.7% of RDA
• Protein: 21.9% of RDA
• Sodium: 25.5% of RDA
• Sugar: 39.8% of RDA
• Vitamin A (IU): 12.9% of RDA
• Vitamin B6: 37.5% of RDA
• Vitamin C: 5.5% of RDA
• Iron: 0.8% of RDA
• Magnesium: 19.7% of RDA
• Manganese: 6.5% of RDA
• Niacin: 43.5% of RDA
• Potassium: 17.2% of RDA
• Zinc: 10.9% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cut the chicken breasts into small cubes.
2.
Puree the ginger, garlic, lemon juice, and 2 tablespoons of grape seed oil in a food processor, adding a little water if necessary.
3.
Pour over the chicken, stir, and refrigerate to marinate while you prep the rest of the recipe.
4.
Puree ½ cup cashews pieces, 1 cup chicken broth (more to thin the sauce later), ¼ cup oil, 1 tablespoon honey, 2 teaspoons garam masala, 1 teaspoon cinnamon, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon hot pepper flakes, 1 teaspoon black peppercorns, ½ teaspoon fenugreek seeds, ½ teaspoon cumin in a food processor until very smooth. Set aside.
5.
Heat 1 tablespoon grape seed oil in a large pot over medium heat.
6.
Add the onions and saute for 5 minutes. Add the chicken and the tomato paste. Saute until fragrant and browned.
7.
Add the korma sauce base, yogurt, half and half, paneer, raisins, cashews, and salt. Taste and adjust to your liking.
8.
Simmer for as long as you can before eating so the flavors can develop. Add extra water or chicken broth the thin out the sauce to your desired consistency since it will thicken up a little bit. Serve over basmati rice or with naan.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
21% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 403
Protein 24.6 g
Carbohydrates 20.6 g
Iron 0.15 mg
Fiber 1.55 g
Calcium 71.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
