Chicken korma with basmati rice

A rich, creamy authentic Indian party dish

Authentic Indian almond chicken korma curry dinner with basmati rice and green chutney

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 PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time35 minsCook Time35 minsTotal Time1 hr 10 mins

 2 chicken breasts, diced into 2cm pieces
 ¼ tsp chilli powder and 1 tsp turmeric
 1 tbsp (heaped) garam masala
 4 tbsp natural yoghurt or creme fraiche
 2 tsp brown sugar
 ½ tsp salt to taste
 2 heaped tbsp ground almonds
 1 handful coriander (chopped finely)
 1 tbsp pomegranate seeds
 2 tbsp vegetable oil
 1 tsp cumin seeds
 1 large or 2 small white onion diced finely
 5cm ginger peeled and grated
 2 cloves garlic crushed
 2 rice measuring cups basmati rice

1

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’.

2

Add the oil to a wok or pan, then add and brown the onion, ginger and garlic.

3

Add the chicken breast and cook for a few minutes on a medium heat until it colours.

4

Add the turmeric, chilli, and the garam masala.

5

Stir-fry for a minute.

6

Add the yoghurt or creme fraiche and a touch of water to loosen the sauce.

7

Simmer for around 7 minutes until the chicken is cooked then add the salt, sugar and ground almonds.

8

Give it a good stir and serve with the rice, garnished with the coriander and pomegranate
seeds.

Ingredients

 2 chicken breasts, diced into 2cm pieces
 ¼ tsp chilli powder and 1 tsp turmeric
 1 tbsp (heaped) garam masala
 4 tbsp natural yoghurt or creme fraiche
 2 tsp brown sugar
 ½ tsp salt to taste
 2 heaped tbsp ground almonds
 1 handful coriander (chopped finely)
 1 tbsp pomegranate seeds
 2 tbsp vegetable oil
 1 tsp cumin seeds
 1 large or 2 small white onion diced finely
 5cm ginger peeled and grated
 2 cloves garlic crushed
 2 rice measuring cups basmati rice

Directions

1

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’.

2

Add the oil to a wok or pan, then add and brown the onion, ginger and garlic.

3

Add the chicken breast and cook for a few minutes on a medium heat until it colours.

4

Add the turmeric, chilli, and the garam masala.

5

Stir-fry for a minute.

6

Add the yoghurt or creme fraiche and a touch of water to loosen the sauce.

7

Simmer for around 7 minutes until the chicken is cooked then add the salt, sugar and ground almonds.

8

Give it a good stir and serve with the rice, garnished with the coriander and pomegranate
seeds.

Chicken korma with basmati rice
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If you like your curry spicy then simply add some chopped fresh chillies. Garnish with coriander, some almonds or pomegranate seeds.