Creamy chicken korma with coconut rice | Philips Chef Recipes
Servings 6 persons
Preparation time 15 minutes
Cooking time: 95 minutes
Ingredients
- 1 small handful of flaked almonds
- 3 tablespoons of vegetable oil
- 2 medium onions, peeled and finely sliced
- 1 fresh green chilli, deseeded and finely sliced
- 1 small piece of fresh ginger, peeled and finely chopped
- 1 small bunch of fresh coriander, leaves picked and stalks finely chopped
- 90g korma or other mild curry paste
- 800 grams of free-range skinless boneless chicken thighs, cut into 3cm chunks
- 1 x 400g tin chickpeas, drained
- 1 x 400ml tin low-fat coconut milk
- 2 tablespoons of desiccated coconut
- 200 grams of fresh baby spinach
- sea salt and freshly ground black pepper
- 6 tablespoons fat-free natural yoghurt
- 1 lemon
- For the rice: 300 grams of basmati rice
- For the rice: 2 tablespoons of coarsely grated creamed coconut
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