Chicken Korma Rice
Tender chicken, peas and basmati rice come together in a mild, creamy coconut-and-almond korma sauce, all in one pan.
5 min
Prep
32 min
Cook
4
Serves
610
Calories
Macros · per serving
44g protein
58g carbs
22g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 200 g basmati rice
- 150 g onion
- 2 clove garlic
- 15 g ginger
- 200 ml coconut milk
- 30 g ground almond
- 200 g frozen pea
- 1 tbsp vegetable oil
- 2 tsp garam masala
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp salt
- 60 ml water
Instructions
- 1
Cook the basmati rice according to the package directions. Finely chop the onion, mince the garlic and grate the ginger. Cut the raw chicken breast into strips about 1 cm thick.
- 2
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the onion and cook uncovered for 2 minutes, stirring frequently.
- 3
Add the chicken and salt. Cook uncovered over medium-high heat for 4 minutes, stirring to separate the strips. Reduce to medium, add the garlic, ginger, garam masala, cumin and turmeric, and stir for 1 minute.
- 4
Stir in the coconut milk, ground almond, frozen peas and 60 ml water. Bring to a bubbling simmer over medium-high heat, then reduce to medium and simmer uncovered, stirring, for 3 minutes.
- 5
Fold the cooked basmati rice into the sauce, cover and cook over medium-low heat for 4 minutes, stirring halfway through. Check with a food thermometer that the thickest chicken strips and the rice mixture reach 74°C/165°F; continue heating if needed. The sauce should coat the rice without free liquid. Divide between four bowls.
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