Chicken Korma with Rice

Ingredients

Quantities are for one portion.

• 50 mldouble cream
• 150 gchicken breast, diced
• 15 mlolive oil
• 1onion, finely diced
• 30 gground almonds
• salt to taste
• 1 tspgaram masala
• 70 gbasmati rice
• 2garlic cloves, minced
• 50 gplain yogurt

Method

1. Cook the dry basmati rice in lightly salted water until tender. Cover and keep warm.
2. Season the diced chicken breast with salt and half the garam masala.
3. Heat the olive oil in a pan. Sauté the diced onion and garlic until soft and translucent.
4. Add the chicken to the pan and cook until sealed and opaque.
5. Mix the yogurt, ground almonds, remaining garam masala, and a splash of water. Pour this mixture into the pan.
6. Simmer the curry gently over low heat until the chicken is cooked through and the sauce thickens.
7. Finish the dish by stirring in the double cream. Serve hot with the basmati rice.