Chicken korma Recipe

Name: Chicken korma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 100 g Chicken breast; 125 mL (½ cup) Yogurt; 60 mL (4 tablespoon) basmati rice; 0.5 Cucumber; 1 spring onion; 4 strand coriander; 4 strand Fresh mint; 20 mL (4 teaspoon) slivered almonds; 10 mL (2 teaspoon) Turmeric; 10 mL (2 teaspoon) Paprika; 30 mL (2 tablespoon) Garam masala; 5 mL (1 teaspoon) Cumin powder; 5 mL (1 teaspoon) Sugar; 2 teaspoon Mango chutney; 0.5 garlic clove; 45 mL (3 tablespoon) Olive oil; 1 pinch Salt; 1 pinch Pepper

Ingredients

100 g Chicken breast
125 mL (½ cup) Yogurt
60 mL (4 tablespoon) basmati rice
0.5 Cucumber
1 spring onion
4 strand coriander
4 strand Fresh mint
20 mL (4 teaspoon) slivered almonds
10 mL (2 teaspoon) Turmeric
10 mL (2 teaspoon) Paprika
30 mL (2 tablespoon) Garam masala
5 mL (1 teaspoon) Cumin powder
5 mL (1 teaspoon) Sugar
2 teaspoon Mango chutney
0.5 garlic clove
45 mL (3 tablespoon) Olive oil
1 pinch Salt
1 pinch Pepper

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 1

Instructions

Preheat the oven to 345°F.
Lightly oil an ovenproof dish.
Peel and slice the garlic and onion thinly.
Heat a little olive oil in a frying pan over medium heat and soften the onion.
In the food processor, grind the onion with half of the yogurt, mango chutney, garlic, turmeric, paprika and garam masala in order to get a creamy paste.
Add yogurt if it is too thick.
Put the chicken on the baking tray and cover with this mixture. Put in the oven for 30 minutes.
In the meantime, cook the rice in a pressure cooker for 7 minutes. Drain and keep warm.
Prepare the cucumber raita: peel, seed and cut the cucumber into cubes.
In a bowl, mix the yogurt, fresh coriander and mint, 1 pinch of cumin, sugar and salt. Add the cucumber and mix well.
Serve the chicken korma hot, sprinkled with slivered almonds, along with the basmati rice and the cucumber raita.