Name: Chicken korma with basmati rice
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 chicken breasts, diced into 2cm pieces; ¼ tsp chilli powder; 1 tsp turmeric; 1 tbsp (headed) garam masala; 4 tbsp natural yoghurt or creme fraiche; 2-3 tsp brown sugar; ½ tsp salt to taste; 2 tbsp (headed) 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

AuthorHungry PandaCategoryMeatDifficultyBeginner

Yields4 Servings

Prep Time35 minsCook Time35 minsTotal Time1 hr 10 mins

INGREDIENTS

2 chicken breasts, diced into 2cm pieces

¼ tsp chilli powder

1 tsp turmeric

1 tbsp (headed) garam masala

4 tbsp natural yoghurt or creme fraiche

2-3 tsp brown sugar

½ tsp salt to taste

2 tbsp (headed) 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

HOW TO MAKE

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.

Ingredients