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Chicken korma with basmati rice

Yields4 ServingsPrep Time35 minsCook Time35 minsTotal Time1 hr 10 mins

INGREDIENTS
 2 chicken breasts, diced into 2cm pieces
 ¼ tsp chilli powder and 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
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.

9

Garnish with the coriander and pomegranate seeds.

Nutrition Facts

Servings 0