Chicken Korma with Pilau Rice
Instructions: For 2 (For 4)
For the Chicken Korma:
Kicking Colour Spice Blend: 1 pod (2 pods)
Onion Paste: 1 sachet (2 sachet)
Basmati Rice: 150g (300g)
Cumin Seeds: 1 pod (2 pods)
Coriander Powder: 1 pod (2 pods)
Honey: 1 pod (2 pods)
Turmeric Powder: 1 pod (2 pods)
Ground Almonds: 20g (40g)
Yoghurt: 150g (300g)
Single Cream: 100ml (200ml)
Desiccated Coconut: 1 pod (2 pods)
Diced Chicken Breast: 300g (600g)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Chopped Coriander: 1 bunch (2 bunches)
Energy (kcal) 841 Fat 30g, of which saturates 12g Carbohydrates 96g, of which sugars 25g Protein 49g Salt 0.03
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In the hybrid culture of India’s Mughal Empire, elaborately adorned cookbooks were as much of a status symbol as any work of science or literature, helping to popularise a rich, spiced-up Indian version of Persian cuisine. Korma, meat simmered in a rich yoghurt sauce, is perhaps the most prestigious recipe in this tradition. It’s said to have been served to the emperor to celebrate the construction of the Taj Mahal, but today it has found broader fame worldwide, especially on the menus of British curry houses. Great korma is a balancing act, using spices for their heady fragrance while remaining mild and creamy in flavour.
Preparation time:For 2 - 15 minsFor 4 - 20 mins
Cooking time:For 2 - 30 minsFor 4 - 30 mins
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