John Myers
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Korma Curry with Rice
The perfect korma curry with rice recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast
- 200 g Basmati rice
- 25 g Korma paste [available in bags in almost every major supermarket]
- 20 g Ground almonds
- 1 piece Onion
- 0,5 Pieces Lime [juice]
- 10 g Ginger
- 1 piece Chilli pepper small
- 1 piece Garlic Solo
- 200 g Cream yogurt
rice
- If necessary, rinse the rice through a sieve until the water is clear [this makes the rice fluffier]. Bring 300 ml water + a little salt to the boil. Add rice + bring to the boil once. Put the lid on it and let it simmer for 10 minutes. Then remove from the heat + let stand covered for at least 10 minutes.
curry
- Cut the meat into small pieces – set aside for now.
- Peel the ginger + cut into large pieces.
- Core the chili, peel the onion + garlic and roughly chop everything.
- All ingredients are processed into a coarse paste with a hand blender [Really only coarse, it should not be completely pureed!].
- Cook the paste with 1.5 tablespoons of water in a pan for about 3-4 minutes.
- Add korma paste + continue cooking for another 2-3 minutes.
- Now the meat is added … 🙂 Let sizzle for 1 min.
- Now add the almonds, broth + 1 pinch of sugar.
- Put the lid on the pan and simmer for around 12 minutes.
- Now take the pan off the stove. Stir in yogurt + lime juice and season with salt + pepper.
- Fluff the rice and spread it on a plate. Spread the curry in the middle. If you want, you can serve it with lime wedges! 🙂 Good Appetite! 🙂
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