Chicken korma

A simple family main recipe from Catherine Fulvio

Ingredients


  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 0.25 tsp ground turmeric
  • 0.50 tsp ground cumin
  • 0.50 tsp ground coriander
  • 0.50 tsp garam masala
  • 0.25 tsp salt
  • 2 tsp tomato puree
  • 3 chicken breasts, diced in 4cm pieces
  • 150 ml coconut milk
  • 1 cm root ginger, grated
  • 4 tblsp ground almonds
  • 150 ml chicken stock (or more if required)

Yellow Rice
  • 2 tsp vegetable oil
  • 2 tblsp chopped shallots
  • 1 garlic clove, chopped
  • 1.50 cup basmati rice, well rinsed
  • 2.25 cup chicken stock
  • 0.50 tsp turmeric (measure carefully)

Method

  1. Heat the oil in a deep saucepan or wok, and add the onion, garlic and chilli and sauté for 5 to 7 minutes over a medium heat without brown.
  2. Stir in the turmeric, cumin, coriander, garam masala, salt and tomato puree.
  3. Add the diced chicken to the pan and sauté over a low heat for 4 minutes.
  4. Pour in the coconut milk, ginger and add the ground almonds.
  5. Stir in the chicken stock and simmer for 7-8 minutes, until the chicken is just tender. Serve with yellow rice.
Yellow Rice
  1. Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic and saute until just beginning to brown, about 2 minutes.
  2. Add rice, stock, salt, and turmeric. Bring the rice to boil. Reduce the heat to medium-low, cover and simmer until rice is tender and liquid is absorbed – this should take about 18 minutes.




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