Chicken Korma

Ibrahim Al-SayedChef

Ingredients

• 1 kg chicken steak
  1 kg
• 1 cup yogurt
  1 cup
• Spices: 1 tsp masala or curry
  1 teaspoon
• 1 tsp ground cardamom
  1 teaspoon
• 1 tsp cinnamon
  1 teaspoon
• 1 tsp spice mix "cloves + black pepper + sweet or regular spice"
  1 teaspoon
• 1 tsp salt
  1 teaspoon
• 1 tsp turmeric
  1 teaspoon
• 1/2 tsp sweet and hot paprika
  0.5 teaspoon
• 1 tbsp tomato paste
  1 tablespoon
• 1 cup coconut milk
  1 cup
• 1 small onion
  1 piece
• 3 tbsp corn oil
  3 tablespoon
• 1 tsp cornstarch dissolved in half a cup of water
  1 teaspoon
• 1 tsp fresh ginger and 6 crushed garlic cloves
  1 teaspoon
• Juice of 1 lemon
  1 squeeze
• 1 cup sliced almonds
  1 cup
• 2 cups soaked and drained basmati rice
  2 cup
• 1 Maggi cube
  1 cube
• Spices: 1/2 tsp of turmeric, ground cardamom, masala, cinnamon, and mixed spice
  0.5 teaspoon

Steps

1. 1

   First, cut the chicken into cubes and marinate it in yogurt with half the spices, garlic, ginger, and tomato paste. It is preferable to marinate for at least an hour.

   Required Tools:

   🍳

   Bowl

   60 min
2. 2

   Heat the oil in a pan with the remaining spices for a few seconds, then add the finely chopped onion. Sauté it slightly, then add the chicken and stir until cooked. Next, add the coconut milk, cornstarch, lemon juice, and salt. Let them boil until the dish thickens. Finally, add the almonds. I toasted the almonds with a little oil before adding them.

   Required Tools:

   Frying Pan

   30 min
3. 3

   For the rice: Heat a little oil with the spices, then add the Maggi cube and stir until it dissolves. Next, add the rice and stir it with the spices, then add water and salt. The water should rise about 1 cm above the rice. Let it boil on high heat covered until the water dries, then transfer it to low heat until cooked.

   30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags