Quick Chicken Korma & Fluffy Basmati Rice | Abel & Cole
Quick Chicken Korma & Fluffy Basmati Rice
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Prep: 10 mins
Cook: 30 mins
A quick and easy chicken korma flavoured with aromatic garam masala and given a golden dash with turmeric. Coconut cream helps keep things cool.
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700 kcal
(per portion)
Ingredients you'll need
  • 250g diced chicken leg
  • 1 onion
  • 2 tomatoes
  • 1 garlic clove
  • A thumb of ginger
  • 100g kale
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 50g coconut cream
  • 150g white basmati rice
  • 35g flaked almonds
From your kitchen
  • ½ tbsp olive or coconut oil
  • 2 tbsp cold water
  • Sea salt
  • 700ml boiling water
Step by step this way
  • 1.

    Place a deep frying pan or wok over a medium heat for 1 min. Add ½ tbsp oil and the chicken. Fry for 5 mins, turning every so often, till the chicken is lightly browned.

  • 2.

    While the chicken fries, peel and finely chop the onion. Dice the tomatoes to match.

  • 3.

    Stir the onion and tomatoes into the chicken. Add 2 tbsp cold water and a pinch of salt. Pop on a lid (or use a baking tray if you don’t have a lid) and cook for 5 mins, stirring every so often, till the onion looks glossy and the tomatoes have started to collapse.

  • 4.

    While the veg and chicken cook, peel and grate the garlic and ginger. Finely shred the kale leaves, discarding the hard cores.

  • 5.

    Stir the garlic and ginger into the pan. Add 2 tsp garam masala and 1 tsp turmeric. Pour in 400ml boiling water and crumble in the coconut cream. Cover with the lid again and simmer for 12 mins, stirring every so often.

  • 6.

    Meanwhile, rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil and then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 3-5 mins to finish cooking the rice.

  • 7.

    Stir the kale into the chicken. Simmer, lid on, for another 3-5 mins to just cook the kale.

  • 8.

    Fluff the rice with a fork and divide between 2 warm plates. Top with the korma and scatter over the flaked almonds to serve.

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