Marchwangan Korma Recipe

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Ingredients:

Serving

Directions:

Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown.
Add chicken and salt. Saute until chicken is nicely browned.
Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.
Serve hot over rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	815.08 Kcal (3413 kJ)
Calories from fat	313.3 Kcal
		% Daily Value*
Total Fat	34.81g	54%
Cholesterol	482.3mg	161%
Sodium	1100.79mg	46%
Potassium	1635.97mg	35%
Total Carbs	13.23g	4%
Sugars	6.71g	27%
Dietary Fiber	2.94g	12%
Protein	103.07g	206%
Vitamin C	133.6mg	223%
Iron	6.2mg	35%
Calcium	79.5mg	8%

Amount Per 100 g
Calories	115.36 Kcal (483 kJ)
Calories from fat	44.34 Kcal
		% Daily Value*
Total Fat	4.93g	54%
Cholesterol	68.26mg	161%
Sodium	155.8mg	46%
Potassium	231.55mg	35%
Total Carbs	1.87g	4%
Sugars	0.95g	27%
Dietary Fiber	0.42g	12%
Protein	14.59g	206%
Vitamin C	18.9mg	223%
Iron	0.9mg	35%
Calcium	11.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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