Chicken korma

  • Rating: 5 stars
  • Takes: 25 mins to prepare and 40 mins to cook
  • Serves: 6

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

Each serving contains 423 calories, 3.8g sugar, 17.8g fat, 5g saturates and 0.8g salt.

Method

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 with no pink showing. 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.

See more Indian recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

http://bit.ly/JTerza