Mild chicken korma recipe
Mild chicken korma with Tilda's basmati rice, korma paste, and coconut yoghurt—perfect for a family meal. Serve hot.
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 1 pouch Tilda Pure Basmati rice
- 1 tbsp oil
- 25g unsalted butter
- 1 onion, finely chopped
- 1 thumb ginger, grated
- 3 tbsps korma paste
- 2 large chicken breasts, cut into bite size chunks
- 100g canned chopped tomatoes
- 100ml water
- 1 small pot (125g) coconut yoghurt
- 25g ground almonds
- 1 clove garlic, crushed
- Salt and black pepper to season
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