Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Creamy Chicken Korma. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy Chicken Korma is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Creamy Chicken Korma is something which I’ve loved my entire life. They are nice and they look fantastic.
Many things affect the quality of taste from Creamy Chicken Korma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Creamy Chicken Korma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Chicken Korma is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Creamy Chicken Korma using 15 ingredients and 9 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Creamy Chicken Korma:
- 2 tbsp oil
- 1 onion, finely chopped
- 1 sweet potato, peeled and cubed
- 2 cloves garlic, crushed
- 2 tsp finely grated root ginger
- 1 tbsp mild curry powder
- 400 g can chopped tomatoes
- 1 tbsp mango chutney
- 400 g can coconut milk
- 4 chicken breasts, cubed
- 400 g raw chickpeas
- Juice of 1 lime
- Salt and peper
- 250 g rice
- 1 tbsp chopped coriander, to serve
Instructions to make to make Creamy Chicken Korma
- Heat the oil in a large pan over a medium heat and fry the onion and garlic for 4-6 minutes, until golden brown
- Stir in the ginger and sweet potato and cook for one minute, stirring
- Add the curry powder and a pinch of salt and cook for another minute while stirring
- Add the tomatoes, mango chutney and coconut milk. Stir well to combine then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to to bottom of the pot, stirring occasionally
- Stir in the cubed chicken(raw). Slowly bring to the boil, then reduce the heat and simmer gently for 10-15 minutes, until the chicken is cooked through and completely tender
- Cook the rice according to the packet. Taste and once soft, strain through a colander
- Add the rinsed chickpeas and lime juice to the chicken and cook for a further 3-4 minutes. Season with salt and pepper
- To serve, arrange the rice and chicken korma on warmed plates and scatter over the coriander sprigs to garnish.
- Serve with naan breads and mango chutney
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So that is going to wrap this up with this special food Recipe of Speedy Creamy Chicken Korma. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!