Chicken Korma

Say goodbye to the sauce jar!

Ingredients


  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • ¼ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ¼ tsp salt
  • 2 tsp tomato purée
  • 3 chicken breasts, diced in 4cm pieces
  • 150ml coconut milk
  • 1cm root ginger, grated
  • 4 tblsp ground almonds
  • 150ml chicken stock (or more if required)
  • For the Yellow Rice:
  • 2 tsp vegetable oil
  • 2 tblsp chopped shallots
  • 1 garlic clove, chopped
  • 1½ tsp cups of basmati rice, well rinsed
  • 2¼ cups of chicken stock
  • ½ 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 browning.
  2. Stir in the turmeric, cumin, coriander, garam masala, salt and tomato purée.
  3. Add the diced chicken to the pan and sauté over a low heat for 4 minutes.
  4. Pour in the coconut milk and 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.
  6. For the yellow rice, heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic and sauté until just beginning to brown, about 2 minutes.
  7. 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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