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Indian Chicken Korma | Mild & creamy in 25 minutes
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25 min
Quick
Gurkerl Küche
Cremiges indisches Hühnercurry mit feiner Cashewnuss-Sauce, milden Aromen und zarter Hendlbrust. Ein echtes Blitzgericht in unter 30 Minuten, perfekt serviert mit duftendem Basmatireis.
Preparation method
Preparation & korma paste
Soak the cashews in approx. 100 ml of hot water for about 10 minutes. Then blend them together with the soaking water, plain yogurt, peeled garlic, and ginger in a blender into a fine, creamy paste.
Cut the chicken breast into bite-sized pieces and season with a little salt. Finely chop the onion.
Preparation & cooking
Cook the basmati rice in lightly salted water according to the package instructions for approx. 10–12 minutes and keep warm.
Chef's tip
For an even more flavorful touch, you can marinate the chicken breast in a little yogurt and spices for 15 minutes beforehand.
Warm naan bread or crispy poppadom also goes perfectly with it for dipping into the creamy sauce.
Ingredients
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