Pea Chicken Korma Curry

Ingredients for 4 servings:

• 1 tsp, heaped spice mix (Korma Curry)
• 100 g Greek yogurt, 10%
• 1 tbsp, heaped ginger, pickled
• 2 tsp garlic, chopped
• 1 handful of almonds, ground
• 500 g chicken fillet(s)
• 1 tsp sea salt
• 2 m.-large shallot(s)
• 1 onion(s), sweet
• 1 small chili pepper(s), dried
• 250 ml coconut milk
• 150 g mascarpone
• 1 tsp, heaped spice mix (Magic Dust)
• 1 tbsp coriander seeds
• e.g. coriander, fresh, for decoration
• 400 g peas, frozen
• tbsp rapeseed oil for frying
• 2 cups basmati rice
• 2 cups water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

with basmati rice

For the marinade, thoroughly mix the korma spice mix, yogurt, garlic, chopped ginger, and ground almonds. Cut the chicken into bite-sized pieces and marinate in the marinade in the refrigerator for about two hours. Place the rice and water in a rice cooker and cook for about 30 minutes. Sauté the finely diced shallots and onions over medium heat until golden brown, then add the finely chopped chili and the chicken with the marinade and fry. After about five minutes, add the coconut milk and let the mixture simmer gently. After another five minutes, add the peas and season with crushed coriander seeds and Magic Dust. Finally, adjust the mascarpone to the desired consistency and bring back to a boil briefly. Quarter the rice cake, add the chicken curry, and garnish with fresh coriander.