Chicken korma

Up: 🍳Home cooking

Ingredients

• 4 chicken thighs
• 1 onion
• Sunflower oil
• 1 chicken stock cube
• Green vegetable e.g. peas, french beans
• 4 mushrooms (optional)
• 2 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 8 tbsp ground almonds
• 100 ml double cream or creme fraiche
• 200 g basmati rice

Method

1. In advance, skin and debone the chicken thighs and cut into chunks; about 6 chunks from an averaged size chicken thigh.
2. Peel and chop the onion and soften in a casserole or frying pan over a medium heat using the sunflower oil.
3. Make Boiled rice.
4. Seal the chicken thigh chunks by frying for a short time on each side until most of the obvious pinkness has gone.
5. Make chicken stock by boiling a kettle and pouring 500 ml of boiling water onto the stock cube and mixing. About 400 ml is needed for this recipe.
6. Add the spices to the cooking vessel and cook out, stirring for a couple of minutes.
7. Add the chicken stock and simmer.
8. With 10 minutes left on the rice, add the green vegetables and mushrooms (optional).
9. With 5 minutes left on the rice, add the ground almonds and double cream, stirring well. Continue stirring well to avoid sticking as the sauce will thicken significantly.