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korma chicken, creamy sauce with spices, indian pilaf - virtual workshop version

Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

A recipe that brings us into the soft and delicious flavors of India.


Serve in a bowl and garnish with the roasted almonds. With the company of your delicious Indian pilaf rice.


Recipe for 2

Korma chicken

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

Pilaf rice

1 Cup(s)
Basmati rice
0.50 Unit(s)
1 Clove(s)
Chopped garlic
2 Cap
1 Unit(s)
1 Leaf(ves)
Bay leaf
0.50 Stick(s)
1.50 Cup(s)
Cooking water
  • Salt and pepper

Preparation time: 45 min

  • To prepare before class


    Make sure all your ingredients are weighed and ready, especially the spices.

    Keep the chicken breasts in the fridge.


    1 cutting board, 1 chef knife and 1 pairing knife.

    2 cooking pots with lids.

    1 wooden spoon.

    1 thin strainer or sift 

  • 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. With the company of your delicious Indian pilaf rice.

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