korma chicken, creamy sauce with spices, indian pilaf

Vegetables and Fruits, Risotto, Pasta and Rice, Poultry


Recipe for 4

Korma chicken

500 Gr
Chicken breast
2 Unit(s)
1 Tsp
Ground ginger
125 Gr
Plain greek yogurt 0%
2 Clove(s)
Chopped garlic
1 Tsp
1 Tsp
Ground coriander
0.50 Tsp
Bondamanjak chili pepper
1 Tsp
Garam masala
3 Cap
3 Unit(s)
1 Stick(s)
2 Sprig(s)
Fresh cilantro
1 Handful(s)
Cashew nuts
3 Tbsp
Sliced almonds

Pilaf rice

1.50 Cup(s)
Basmati rice
1 Unit(s)
1 Clove(s)
Chopped garlic
3 Cap
1 Unit(s)
1 Leaf(ves)
Bay leaf
1 Stick(s)
2.25 Cup(s)
Cooking water
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 45 min

  • Kora chicken

    Dice the chicken.

    In a pot, at high heat with a dash of oil, brown the onions, season with salt, add the cinnamon stick, cloves and cardamom.

    Once coloured, add ginger and garlic, mix, add the spices and mix well.

    Add the chicken, lower the heat, cover and cook for at least 10 minutes mixing once in a while.

    Blend the nuts with 5 spoons of water to get a paste.

    Add it with the yogurt in the chicken casserole and let cook for another 10 minutes. Mix more often and remove the lid to thicken the sauce if too liquidy.

    Bake the almonds in the oven to roast them a bit

  • Pilaf rice

    Rince the rice under cold water until water is clean.
    Peel and cisel the onion.

    In a pot at medium heat, brown the onion with a dash of oil and a pinch of salt. Add garlic, spices and rice.

    Mix with a wooden spoon for a minute  and add the water.

    Mix and bring to a boil at high heat, lower the heat, cover and cook for 12 minutes. remove from heat and let aside for 5 minutes.

    Add a spoon of butter, cilantro and season with salt and pepper before serving.

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Serve in a bowl and garnish with the roasted almonds.

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