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Chicken Korma with Almond Rice
Indian

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
  • comfort
  • kid-friendly

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

  1. Cook basmati according to package directions.

    15 min · boil

  2. Blitz or chop the almonds as fine as you can manage.

    4 min · prep

  3. Brown the chicken in oil over high heat, then lift it out.

    7 min · fry

  4. Soften onion, carrot, garlic and ginger until sweet.

    7 min · saute

  5. Add the spices and ground almonds and fry until fragrant.

    2 min · saute

  6. Return chicken with a splash of water and simmer until tender.

    12 min · simmer

  7. 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.

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