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pakistani

Pumpkin and Chicken Korma with Almonds

This simmered dish pairs chicken thigh with pumpkin, ground almonds and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

49 g Protein
41 g Carbohydrates
34 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 177g chicken thigh (boneless, skinless) 214 kcal
  • 244g pumpkin (cubed) 63 kcal
  • 13g vegetable oil 115 kcal
  • 100g onion (thinly sliced) 40 kcal
  • 13g ginger-garlic paste 10 kcal
  • 133g plain yogurt 81 kcal
  • 20g ground almonds 116 kcal
  • 1g turmeric powder 3 kcal
  • 1g garam masala 3 kcal
  • 177g water 0 kcal

Cooking instructions

  1. vegetable oilonion (thinly sliced)
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until golden.
  2. chicken thigh (bonelessginger-garlic paste
    Add ginger-garlic paste; cook 30 seconds. Add chicken and saute 3 to 4 minutes.
  3. pumpkin (cubed)turmeric powdergaram masala
    Add turmeric and garam masala; stir for 20 seconds. Add pumpkin and salt and mix well.
  4. chicken thigh (bonelesspumpkin (cubed)water
    Add water, cover, and simmer 12 to 15 minutes until pumpkin is tender and chicken is cooked through.
  5. plain yogurt
    Lower heat and stir in yogurt gradually. Simmer 2 minutes, stirring, until silky.
  6. ground almonds
    Stir in ground almonds and cook 1 minute to thicken. Serve warm.

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