If you like your curries mild, this flavorful chicken then Chicken Korma is the dish to make your day. It can also be made with vegetables or any other meat of your choice.
Prep Time

20 mins mins

Cook Time

1 hr 30 mins mins

Total Time

1 hr 50 mins mins

Serves

4

Ingredients

  • 1 cup Laila Basmati Rice
  • 2 cups chicken stock
  • 1 tbsp butter (optional)
  • 1 tbsp dried onion flakes
  • Salt to taste
  • 1 pinch saffron, crumbled
  • 500g boneless chicken, cubed
  • 1 1/2 medium onions, finely chopped
  • 10g ginger
  • 1 medium garlic clove
  • 3 cherry tomatoes, chopped
  • 1/4 small green pepper, chopped
  • Veg/olive oil
  • 1/4 tsp turmeric
  • 4 tsp (30g) of Laila Curry Paste
  • 3 - 4 green cardamoms
  • 2 bay leaves
  • 80g coconut cream
  • 4-5 tsp white sugar
  • 150 ml fresh single cream
  • 2 knobs of butter or ghee
  • Fresh coriander

Method

  • For Saffron Rice:
  • Rinse the rice well, drain.
  • In a medium size saucepan, add the rinsed rice and remaining ingredients.
  • Bring to a boil, cover and reduce heat.
  • Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
  • Fluff with fork and serve.
  • For the Chicken Korma:
  • Heat 4 tbsp oil in a pan. Stir in the chopped onion, tomatoes, green pepper, ginger, garlic and coriander. Add water and salt. Cook until soft, stirring occasionally.
  • Once the vegetables are cooked, place in a blender to make into puree.
  • Heat 7 tbsp of oil in another sauce pan and sauté the cardamom and the bay leaves.
  • To this, add rest of the onions with salt and cook to soften. Now add the Laila Curry Paste and cook.
  • Mix the gravies in the two pans together and stir well.
  • Now add the chicken with a little warm water and bring to boil.
  • Lower the heat and simmer, stirring occasionally .
  • Finally add the coconut cream, sugar and the cream and bring to boil. Leave to simmer for until you get the desired consistency.
  • Drop a dollop of butter or ghee on top for the extra flavour and serve with saffron rice.
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