Name: Fried Rice and Chicken Korma
Total time: 50 min
Ingredients: 400 g chicken breast; 1 Tbsp ginger; 3 garlic cloves; 2 Tbsp korma curry powder; 2 Tbsp garam masala; ½ tsp ground cumin; ½ tsp ground cardamom; 1 tsp salt; 1 ⅓ C Greek yoghurt; 2 Tbsp butter; 1 red onion; 2 garlic cloves; 1 Tbsp korma curry powder; 1 C chicken stock; 1 tsp sugar; ½ tsp salt; ½ tsp pepper; 2 C basmati rice; 3 carrot; 2 celery; 3 spring onions; 1 tsp soy sauce; 2 tsp vegetable oil

Instructions

Combine all the chicken marinade ingredients in a blender (except for the chicken) and blend until smooth.
Pour over the chicken and put in the fridge for at least 1 hour or up to 24 hours.
Cook rice according to package instructions.
Melt the butter in a frying pan over low heat and fry the onion until soft. Add the garlic and korma curry powder and cook for one minute.
Add the chicken and all the marinade to the pot and cook, stirring for 5 minutes more.
Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot. Cook for 30-45 minutes until the chicken is cooked through.
Remove the lid, season with salt, pepper and sugar and simmer for a further 10 minutes until the sauce has thickened
For fried rice, heat oil over medium heat in a large frying pan. Add rice, carrots, celery, spring onion and soy sauce. Fry for 5-6 minutes, stirring constantly. Serve chicken curry on fried rice.

Fried Rice and Chicken Korma

Ingredients

Chicken

Curry

Fried rice

Instructions

Notes

Nutrition

Copyright 2021 Grub's Up. All rights Reserved.