Chicken Korma (Indian style)

Ingredients

• 250 g Basmati rice
• Salt
• 700 g Chicken breast fillet (4 chicken breast fillets)
• 1 large onion
• 3 cloves garlic
• 1 chili pepper
• 10 g ginger (1 piece)
• 70 g ground almonds
• 2 carrots
• 2 tbsp Rapeseed oil
• 0.5 tsp cloves powder
• 0.5 tsp ground cardamom
• Pinch of mace powder
• 0.5 tsp cumin powder
• 1 tsp turmeric powder
• 0.5 tbsp tomato paste
• 300 ml water
• 100 ml coconut milk
• 1 handful Coriander
• 100 g Yogurt (3.5% fat)
• Pepper

Instructions

1. 1.

   Cook Basmati rice in 2.5 times the amount of salt water according to package instructions. Then drain.

2. 2.

   Peel and chop onions and garlic cloves finely. Wash, deseed and finely chop chili. Peel ginger and dice very finely. Peel, wash, quarter lengthwise and dice carrots. Lightly toast almonds in a pan without fat and set aside.

3. 3.

   Cut chicken breast fillets into bite-sized pieces.

4. 4.

   Heat oil in a pan and heat up. Add onions first, then cloves powder and cardamom and simmer together over medium heat until the onions are translucent. Then add carrots, garlic and ginger. Simmer for about 5 minutes, stirring frequently. Then add chicken and brown for 2–3 minutes.

5. 5.

   Then add the remaining spices and mix well.

6. 6.

   Once the chicken pieces are cooked through, add tomato paste and ground almonds. Pour in water and stir well, then add coconut milk. Bring everything to a boil and simmer over medium heat for approx. 15–20 minutes until the Korma has a creamy consistency.

7. 7.

   Wash and shake dry coriander. Stir in yogurt with chili. Serve rice in bowls and serve the curry garnished with coriander.