What you'll need:4 skinless, boneless chicken breasts, cut into bitesize chunks2 tbsp sunflower oil25g butter2 onions, very finely chopped2 crushed garlic cloves25g fresh ginger, peeled and grated2 tbsp medium curry powder1 tsp ground turmeric1 tbsp mango chutney75g dried red split lentils800ml chicken stock3 tbsp single creamBlack pepper160g basmati rice,
What you'll need:
- 4 skinless, boneless chicken breasts, cut into bitesize chunks
- 2 tbsp sunflower oil
- 25g butter
- 2 onions, very finely chopped
- 2 crushed garlic cloves
- 25g fresh ginger, peeled and grated
- 2 tbsp medium curry powder
- 1 tsp ground turmeric
- 1 tbsp mango chutney
- 75g dried red split lentils
- 800ml chicken stock
- 3 tbsp single cream
- Black pepper
- 160g basmati rice, to serve
Time: 1 hour
Season the chicken breast pieces well with pepper, then fry in 1 tbsp of oil for about 5 minutes, turning occasionally. Set aside.
Heat the remaining oil in the pan, add the butter and onions, and cook over a medium heat for about 10 minutes, or until softened and translucent. Stir in the garlic, the ginger, the curry powder and the turmeric, and cook for a minute more, stirring constantly.
Add the lentils, stock, and mango chutney to the spiced onions, and bring up to a simmer. Cook for 15-20 minutes, or until the lentils are really soft. Add the chicken pieces back to the pan, along with the cream, and simmer for a further 5 minutes.
While your curry is thickening up and cooking through, cook the basmati rice according to the pack instructions. Drain well, and serve the curry with the rice, topped with a lashing of cream.
This korma deserves to be paired with a good Viognier from Languedoc, France such as the Gerard Bertrand 'Reserve Speciale' Viognier 2013. This wine is a winner with creamy Indian curries! Happy cooking!
There you have it -- an easy recipe for Chicken Korma!
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