The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Chicken Korma with Pilau Rice


Chicken Korma with Pilau Rice

Ingredients:

Allergens in bold

Kicking Colour Spice Blend

Onion Paste

Basmati Rice

Cumin Seeds

Coriander Powder

Honey

Turmeric Powder

Ground Almonds(Nuts)

Yoghurt (Dairy)

Single Cream (Dairy)

Desiccated Coconut

Diced Chicken Breast

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Chopped Coriander

Nutritional Information:

Energy (kcal) 952 Fat 30g, of which saturates 12g Carbohydrates 96g, of which sugars 25g Protein 49g Salt 0.03

Recipe Description:

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.

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