An authentic Indian korma, rich and ideal for entertaining. Not spicy but certainly one of the more flavourful creamy dishes that works well with rice..
AuthorHungry PandaCategoryMeatDifficultyBeginnerPut 2 rice measuring cups of basmati rice into the rice cooker bowl and fill with water to the level 2 line for white/long grain rice. Select the WHITE, REGULAR or LONG GRAIN function on your rice cooker and press START.
Add the oil to a wok or pan, then add and brown the onion, ginger and garlic.
Add the chicken breast and cook for a few minutes on a medium heat until it colours.
Add the turmeric, chilli, and the garam masala.
Stir-fry for a minute.
Add the yoghurt or creme fraiche and a touch of water to loosen the sauce.
Simmer for around 7 minutes until the chicken is cooked then add the salt, sugar and ground almonds.
Give it a good stir and serve with the rice.
Garnish with the coriander and pomegranate seeds.
Ingredients
Directions
Put 2 rice measuring cups of basmati rice into the rice cooker bowl and fill with water to the level 2 line for white/long grain rice. Select the WHITE, REGULAR or LONG GRAIN function on your rice cooker and press START.
Add the oil to a wok or pan, then add and brown the onion, ginger and garlic.
Add the chicken breast and cook for a few minutes on a medium heat until it colours.
Add the turmeric, chilli, and the garam masala.
Stir-fry for a minute.
Add the yoghurt or creme fraiche and a touch of water to loosen the sauce.
Simmer for around 7 minutes until the chicken is cooked then add the salt, sugar and ground almonds.
Give it a good stir and serve with the rice.
Garnish with the coriander and pomegranate seeds.
If you like your curry spicy then simply add some chopped fresh chillies.
Serve with some naan bread or roti to mop up the delicious creamy sauce.