Mild Chicken Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 cup Long grain rice
- 3 Tbsps clarified butter (or oil)
- 1 onion (finely chopped)
- fresh ginger (peeled and grated)
- 2 cloves garlic cloves (chopped)
- 2 cloves (crushed)
- 1 dried chili pepper (crushed)
- 2 Cardamom (crushed)
- 1 tsp ground Cumin
- 4 Chicken breasts (skinned and cut into chunks)
- ½ cup Almond flour
- 1 cup Chicken broth
- ½ cup cream (30% fat)
- 1 Tbsp chopped cilantro
Preparation
Kitchen utensils
1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Parchment paper, 1 Oven rack
Preparation steps
1.
Cook the rice according to the packet instructions, drain well and keep warm.
2.
While the rice is cooking, heat the clarified butter in a large skillet and gently fry the onion, ginger and garlic until soft.
3.
Stir in the crushed cloves, chile, cardamom and cumin and cook for 2 minutes, stirring all the time.
4.
Add the chicken, brown the meat on all sides then stir in the almonds, chicken broth and cream. Simmer very gently for about 20 minutes or until the chicken is cooked through and the sauce is thick and creamy. Season to taste with salt and pepper.
5.
Serve the korma with the rice and scatter over the cilantro.
