Chicken Korma Curry

May 12, 2014
by hellofreshau Uncategorized @au

    A creamy and aromatic chicken curry recipe that’s pleasantly spicy yet mild.


    Ingredients for two people

    350 gchicken thigh, cut into 3 or 4 pieces
    1ginger knob, grated
    2garlic cloves, crushed
    1chilli, deseeded (optional) & finely chopped
    1 tbscurry powder
    2tomato, diced
    100 gyoghurt
    100 mlhot water
    1 bunchcoriander, chopped
    150 grice

    Hellofresh recipe

    For the chicken

    In a large casserole dish or pan heat some vegetable oil. Add the chicken thigh pieces and cook for 3-4 minutes until golden brown. Transfer the chicken to a plate.

    For the curry

    Add the ginger, garlic, and chilli and cook over high heat for about 2 minutes. Add in the curry powder and then cook for one minute. Add the tomatoes, yoghurt, and water and stir until well combined. Reduce the heat down to a low simmer and season with salt and pepper before you add in the browned chicken. Cover the pan and leave to simmer for about 15 minutes.

    For the rice

    Meanwhile, place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

    To serve

    Divide the rice between bowls, spoon over the chicken korma, and serve with a sprinkle of fresh coriander leaves (only if you like).

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