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- 200g washed basmati rice
- 4 tbsp korma curry paste
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- washed basmati rice200g1.79
- korma curry paste4 tbsp1.49
Total3.28
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Preheat the oven to 180°C (fan 160°C, gas mark 4). Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a large pan, heat the vegetable oil over medium heat. Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onions are soft and translucent, about 5-7 minutes.
Stir in the ground coriander, cumin, garam masala, and turmeric, cooking for another 2 minutes until fragrant. Add the chicken pieces to the pan and cook until they are browned on all sides.
Pour in the coconut milk and bring to a simmer. Stir in the Greek yoghurt and adjust seasoning with salt and pepper. Transfer the mixture to an ovenproof dish.
Sprinkle the almonds over the chicken mixture. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.
While the chicken bakes, cook the basmati rice according to the package instructions. Fluff the rice with a fork once cooked.
Garnish the baked chicken korma with freshly chopped coriander. Serve hot with the basmati rice.
