Creamy Chicken Korma
with Jasmine Rice
Instructions
1 Boil rice
Add the jasmine rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
2 Fry curry base
Meanwhile, peel and chop the onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-low heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until soft. Add the ginger garlic paste, cardamom pods, coriander powder, garam masala, cumin, turmeric and chilli powder (spicy!). Cook for 1 min further.
3 Simmer
Add the tomato paste and stir for 1-2 min. Add the measured water, mango chutney, stock cube, coconut cream and almond flakes, and simmer for 2-3 min.
4 Add chicken
Chop the chicken into chunks and add it to the pan. Simmer for 12-15 min further. Season with salt and pepper.
5 Serve
Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.
Tips for fussy eaters
Can't handle the heat? Leave out the chilli powder!
Pro tip
Gently toast the dry spices beforehand to make them extra fragrant.
This mild curry is a great way of introducing kids to curry.
Cooking Time: 30 min
Cals 862 · Prot 56 · Carbs 90 · Fat 26
Dairy-Free
Ingredients
Curry
Rice
This mild curry is a great way of introducing kids to curry.
Cooking Time: 30 min
Cals 862 · Prot 56 · Carbs 90 · Fat 26
Dairy-Free
Instructions
1 Boil rice
Add the jasmine rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
2 Fry curry base
Meanwhile, peel and chop the onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-low heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until soft. Add the ginger garlic paste, cardamom pods, coriander powder, garam masala, cumin, turmeric and chilli powder (spicy!). Cook for 1 min further.
3 Simmer
Add the tomato paste and stir for 1-2 min. Add the measured water, mango chutney, stock cube, coconut cream and almond flakes, and simmer for 2-3 min.
4 Add chicken
Chop the chicken into chunks and add it to the pan. Simmer for 12-15 min further. Season with salt and pepper.
5 Serve
Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.
Tips for fussy eaters
Can't handle the heat? Leave out the chilli powder!
Pro tip
Gently toast the dry spices beforehand to make them extra fragrant.
Ingredients
Curry
Rice
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