NibbowlSign up free

Back to recipes

Chicken Korma with Rice

A mild, creamy almond curry with tender chicken.

Ingredients

• 1 tbsp vegetable oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tbsp mild curry powder
• 600 g chicken breast
• 50 g ground almonds
• 300 ml chicken stock
• 100 ml double cream
• 100 g natural yoghurt
• 300 g basmati rice
• 15 g fresh coriander

Method

1. Chop the onion, and peel and grate the garlic and ginger. Cut the chicken into bite-sized chunks.
2. Heat the oil in a large pan over a medium heat. Add the onion and cook for 8 minutes, stirring now and then, until soft and golden.
3. Add the garlic, ginger and curry powder and cook for 1 minute.
4. Add the chicken and cook for 5 minutes, stirring, until sealed all over.
5. Stir in the ground almonds and stock. Simmer for 15 minutes, until the chicken is cooked through with no pink.
6. Meanwhile, cook the rice following the packet instructions.
7. Turn the heat down low and stir in the cream and yoghurt. Heat gently without boiling, so the sauce doesn't split. Taste and season with salt and pepper.
8. Scatter with chopped coriander and serve over the rice.