Indian Chicken Korma With Basmati Rice
Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 1/3 cup SunRice basmati rice
- 675grams chicken breast, diced
- 2 cloves garlic, pressed
- 2 1/2 cm piece fresh ginger
- 1tablespoons olive oil
- 3 Hoyts cardamom pods
- 1 onion, peeled, chopped
- 2teaspoons ground cumin
- 1/4teaspoons salt
- 400milliliter plain low fat yoghurt
- 25grams flaked or sliced almonds
- 2tablespoons coriander (for garnish)
Method
Step 1 of 7
In a saucepan, add the rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.
Step 2 of 7
Whilst cooking the rice, combine garlic, ginger and 2 tbsp water in a food processor or blender and mix to a creamy, smooth paste.
Step 3 of 7
Heat olive oil in a large frying pan and brown the chicken for 8-10 minutes. Remove chicken with a slotted spoon and set aside.
Step 4 of 7
Add the cardamom pods to the pan and sauté for 2 minutes. Add onion and sauté until soft and translucent. Add the garlic and ginger mixture, cumin and salt. Cook, stirring frequently, for an additional 5 minutes.
Step 5 of 7
Gradually add half of the yoghurt, stirring constantly over low heat until fully absorbed.
Step 6 of 7
Return the chicken to the pan and add the almonds. Cover and simmer over low heat for 5 to 6 minutes or until chicken is tender. Add remaining yoghurt, stir and simmer for a few minutes.
Step 7 of 7
Serve on a bed of rice and garnish with coriander.
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