Unlike its north Indian counterpart, this chicken korma recipe, Hyderabadi Murgh Korma, calls for creamy coconut milk counterbalanced by spicy chilli, and subtle flavour notes are added with a sprinkling of nutmeg and mace. Ghee is traditionally used for making this dish, as it lends an extra depth of flavour, but unsalted butter or oil can be substituted if you prefer a healthier option.
Per portion Energy 398kcal/1671kJ; Protein 46.4g; Carbohydrate 19.1g, of which sugars 12.5g; Fat 16g, of which saturates 3.8g; Cholesterol 76mg; Calcium 195mg; Fibre 2.1g; Sodium 265mg.
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