Chicken Korma With Basmati Rice

Thursday 14th June 2018

Chicken Korma With Basmati Rice
1kg Chicken breasts or chicken joints, cubbed

1-inch Cube of root-ginger, finely grated

150g/6oz thick natural set yogurt 

1 tsp chili flakes 

3-4 cloves garlic, chopped 

6 tbsps cooking oil 

450g/1lb onions, finely sliced 

1 tbsp ground coriander 

¼ tsp powdered black pepper 

1 tsp garam masala 

1 tsp ground turmeric 

225ml/8fl oz warm water 

75g/3oz creamed coconut 

½ tsp salt 

2 heaped tbsps almonds 

2 tbsps finely chopped coriander leaves 

Juice of ½ a lime 


Method of preparation

Cut chicken breasts into 1½ inch chunks and mix with the ginger and yogurt.

(You can Cover and leave to marinade for 1 hour or in the fridge overnight)  

In a pot, heat the oil over medium heat and fry the sliced onions until they are golden-brown. 

Add garlic fry for 2 minutes. Add spices and fry a further 1 minute. 

Add the chicken along with the marinade. Stir fry for about 10-minutes. 

Leave to simmer on a low heat for 20 min. 

Add the water and the creamed coconut into the pan. Bring to a boil. 

Once ready add juice of ½ lime, handful green coriander and the roasted almonds, mix well. 

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