Chicken Korma with Cumin Pilau Rice
If you love Indian food as much as I do, you probably want to put a quick mid-week curry on the kitchen table, but find it hard to put the time aside to cook it from scratch, or worse - find you've...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Stove
- Wooden spoon
- Colander
- Measuring spoon
- Measuring cup
- Serving bowl
- Plate
Ingredients
- 120g Karimix Korma Paste
- 4 Chicken Breasts, cut into bite-sized chunks
- 6tbsps of Yoghurt
- 3 large onion, finely diced
- 400ml Coconut Milk
- 150ml Somerset Foodie Vegetable Stock
- 70g Ground Almonds, plus some extra for thickening
- 2tbsps Soy Sauce
- 2 Spring Onions, finely sliced
- 1 Large sprig of coriander, chopped
- A little rapeseed oil for frying
- A pinch of salt
- 200g Dr Nature Basmati Rice, washed under running water and soaked for 20 minutes
- 475ml Vegetable Stock, fine to use stock powder or cubes
- 2 Onions, finely diced
- 4 Cloves of Garlic, crushed
- 1tsp Cumin Seeds, lightly crushed
- 1tsp Fennel Seeds, lightly crushed
- 6 Cloves, crushed
- 2tsp Salt
- 4 Fresh Tomatoes, diced
- ½ Cucumber, diced
- 1 Red Onion, finely diced
- 1tsp Nigella Seeds
- A sprig of fresh coriander
- A drizzle of Extra Virgin Olive Oil
- A squeeze of lime juice
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