Chicken Korma with Almond Rice
Mild, fragrant and thickened with ground almonds rather than heat. The curry for the people who say they don't like curry.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- basmati rice2 cup
- almonds8 tbsp
- frozen peas16 tbsp
- carrot2 piece
- yellow onion2 piece
- plain yogurt12 tbsp
- heavy cream8 tbsp
- garlic8 clove
- fresh ginger4 tsp
- garam masala4 tsp
- ground coriander4 tsp
- ground cardamom1 tsp
- olive oil4 tbsp
- salt2 tsp
You'll need
pot · skillet · bowl
Method
Cook basmati according to package directions.
15 min · boil
Blitz or chop the almonds as fine as you can manage.
4 min · prep
Brown the chicken in oil over high heat, then lift it out.
7 min · fry
Soften onion, carrot, garlic and ginger until sweet.
7 min · saute
Add the spices and ground almonds and fry until fragrant.
2 min · saute
Return chicken with a splash of water and simmer until tender.
12 min · simmer
Add peas, then stir yogurt and cream in off the heat so they hold.
4 min · prep
Serving suggestion
Toast a few extra almond flakes and scatter them over at the table.