Name: Chicken Korma Cutlets With Coriander Raita Recipe
Total time: 100 min
Yield: 4
Cuisine: Awadhi

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Use chicken cutlets to create korma with a twist. 

How to make Chicken Korma Cutlets With Coriander Raita Recipe

Gemma Luongo

Crawler

Awadhi

<p>Use chicken cutlets to create korma with a twist. </p>

Non Vegetarian

Coles large chicken cutlets

Greek Yoghurt

Korma curry paste

Basmati rice

Red capsicum,  diced

Large mango,  flesh diced

Lebanese cucumber,  diced

Shallot,  Thinly Sliced

Raisins

Chopped fresh coriander

Place the cutlets in a baking dish. Combine 1 tablespoon of the yoghurt with the curry paste. Spread all over the cutlets. Cover and place in the fridge for 4-6 hours or overnight to marinate.

step 1

Preheat oven to 180c. Remove the cover from the baking dish and bake the chicken in the oven for 1 hour.

step 2

Meanwhile, place the rice in a medium saucepan with 1 1/2 cups water. Bring to a simmer. Reduce heat to low. Cover and cook for 8 minutes. Transfer the rice to a large bowl. Set aside to cool.

step 3

Add the capsicum, mango, cucumber, shallot, raisins and 1/3 cup of the coriander to the rice. Season with salt and pepper. Mix until well combined. Combine the garlic with the remaining yogurt and coriander in a small bowl. Season with salt and pepper.

step 4

Divide the rice salad and chicken among serving plates. Serve with the raita.

step 5

Taste