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Indian Chicken Korma | Creamy with Almonds in 25 Mins
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25 min
Quick
Gurkerl Küche
Cremiges, mild-aromatisches Hühner-Korma mit zarter Hendlbrust, feinen gemahlenen Mandeln und Joghurt. In nur 25 Minuten fertig – perfekt serviert mit Basmatireis.
Preparation method
Preparation
Rinse the chicken breast under cold water, pat dry, and cut into bite-sized pieces. Finely chop or grate the onions, garlic, and ginger.
Wash the basmati rice thoroughly and cook in twice the amount of lightly salted water for approx. 12 minutes until cooked, then leave covered to steam.
Preparing the korma
Heat 2 tbsp clarified butter (ghee) in a deep pan or casserole dish. Sauté the chopped onions in it over medium heat for approx. 4–5 minutes until golden. Add garlic and ginger and sauté for another minute.
Chef's tip
Yogurt tip: Bring the plain yogurt to room temperature before adding it and turn down the stovetop – this keeps the sauce silky smooth.
Warm naan bread briefly warmed up in the oven also goes great with this.
Ingredients
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