Chicken korma recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken korma recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken korma.

 Serves 6
25 mins to prepare and 40 mins to cook
750 calories / serving
Freezable

Ingredients

4 skinless chicken breasts, diced
50ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
1 inch piece of ginger, minced
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250ml passata
4 tablespoons chicken stock
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yogurt
salt
pepper
parsley leaves, to garnish
poppadoms, to garnish

For the pilau rice
250g basmati rice, rinsed in several changes of cold water, then drained
500ml boiling water
1tbsp sunflower oil
1/2tsp turmeric
salt
pepper

Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside. 

From Tesco Real Food

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