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korma chicken, creamy sauce with spices, indian pilaf |

Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

A recipe that brings us into the soft and delicious flavors of India.

Note

Serve in a bowl and garnish with the roasted almonds.

Ingredients

Recipe for 12 tapas

Korma chicken

1.20 Kg

Chicken breast

150 Gr

Onion

1 Tsp

Ground ginger

125 Gr

Plain greek yogurt 0%

2 Clove(s)

Chopped garlic

1 Tsp

Curcuma

1 Tsp

Ground coriander

0.50 Tsp

Chili flakes

1 Tsp

Garam masala

3 Cap

Cardamom

3 Unit(s)

Cloves

1 Stick(s)

Cinnamon

2 Sprig(s)

Fresh cilantro

100 Gr

Cashew nuts

3 Tbsp

Sliced almonds

Pilaf rice

500 Ml

Basmati rice

150 Gr

Onion

2 Clove(s)

Chopped garlic

3 Cap

Cardamom

1 Unit(s)

Cloves

1 Leaf(ves)

Bay leaf

1 Stick(s)

Cinnamon

750 Ml

Cooking water

Salt and pepper
Vegetable oil
Olive oil

Preparation time: 45 min

Kora chicken

Dice the chicken.

In a pot, at high heat with a dash of oil, brown the onions, season with salt, add the cinnamon stick, cloves and cardamom.

Once coloured, add ginger and garlic, mix, add the spices and mix well.

Add the chicken, lower the heat, cover and cook for at least 10 minutes mixing once in a while.

Blend the nuts with 5 spoons of water to get a paste.

Add it with the yogurt in the chicken casserole and let cook for another 10 minutes. Mix more often and remove the lid to thicken the sauce if too liquidy.

Bake the almonds in the oven to roast them a bit.
Pilaf rice

Rince the rice under cold water until water is clean.
Peel and cisel the onion.

In a pot at medium heat, brown the onion with a dash of oil and a pinch of salt. Add garlic, spices and rice.

Mix with a wooden spoon for a minute and add the water.

Mix and bring to a boil at high heat, lower the heat, cover and cook for 12 minutes. remove from heat and let aside for 5 minutes.

Add a spoon of butter, cilantro and season with salt and pepper before serving.