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Chicken Korma with Fragrant Basmati Rice

Name: Chicken Korma with Fragrant Basmati Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Fresh cilantro, chopped', 'amount': '1 handful'}; {'ingredient': 'Water', 'amount': '2 cups'}; {'ingredient': 'Basmati rice', 'amount': '1 cup'}; {'ingredient': 'Coconut milk', 'amount': '1 cup'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Salt', 'amount': '1 teaspoon'}; {'ingredient': 'Cayenne pepper', 'amount': '1/2 teaspoon'}; {'ingredient': 'Coriander, ground', 'amount': '1 teaspoon'}; {'ingredient': 'Cumin, ground', 'amount': '1 teaspoon'}; {'ingredient': 'Turmeric, ground', 'amount': '1/2 teaspoon'}; {'ingredient': 'Garam masala', 'amount': '1 teaspoon'}; {'ingredient': 'Cashews, soaked', 'amount': '1/2 cup'}; {'ingredient': 'Yogurt', 'amount': '1/2 cup'}; {'ingredient': 'Ginger, grated', 'amount': '1 tablespoon'}; {'ingredient': 'Garlic, minced', 'amount': '2 cloves'}; {'ingredient': 'Onion, chopped', 'amount': '1 large'}; {'ingredient': 'Chicken, cut into pieces', 'amount': '500g'}

Delve into the heart of Indian cuisine with this exquisite Chicken Korma. Tender chicken pieces luxuriate in a velvety sauce, brimming with aromatic spices, creamy coconut milk, and a hint of yogurt tang. The crowning glory is the fragrant Basmati rice, which perfectly absorbs the flavors of the korma. Garnished with fresh cilantro, this dish will transport your taste buds to the bustling streets of Delhi.

Servings: 4

Ingredients

Fresh cilantro, chopped: 1 handful
Water: 2 cups
Basmati rice: 1 cup
Coconut milk: 1 cup
Vegetable oil: 2 tablespoons
Salt: 1 teaspoon
Cayenne pepper: 1/2 teaspoon
Coriander, ground: 1 teaspoon
Cumin, ground: 1 teaspoon
Turmeric, ground: 1/2 teaspoon
Garam masala: 1 teaspoon
Cashews, soaked: 1/2 cup
Yogurt: 1/2 cup
Ginger, grated: 1 tablespoon
Garlic, minced: 2 cloves
Onion, chopped: 1 large
Chicken, cut into pieces: 500g

Instructions

In a blender, combine the chopped onion, minced garlic, grated ginger, soaked cashews, yogurt, garam masala, turmeric, cumin, coriander, cayenne pepper, and salt. Blend until you have a smooth paste.
Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until they're browned on all sides. Remove and set aside.
In the same pan, add the onion-spice paste and cook for 5 minutes, stirring occasionally. The aroma of the spices will become more pronounced.
Pour the coconut milk into the pan and stir. Once it comes to a simmer, return the chicken to the pan. Allow it to cook for 15-20 minutes, until the chicken is fully cooked and the sauce has thickened.
While the chicken is cooking, rinse the basmati rice under cold water until it runs clear. In a separate pot, bring 2 cups of water to a boil, then add the rinsed rice. Cook according to the package instructions.
To serve, spoon a generous portion of the basmati rice onto a plate. Ladle the chicken korma over the rice, and garnish with the chopped fresh cilantro. Enjoy your trip to the heart of India!

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 40 minutes • Calories: 550 • Fat: 30g • Carbs: 45g • Protein: 25g • Sodium: 500mg • Sugar: 6g