Chicken korma with festival rice recipe
To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown.Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer.Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche.Just before serving, garnish with the chopped fresh coriander and pomegranate seeds.To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn.Add the apricot pieces and the rice. Toss together.Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown. To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown. Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer. Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer. Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche. Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche. Just before serving, garnish with the chopped fresh coriander and pomegranate seeds. Just before serving, garnish with the chopped fresh coriander and pomegranate seeds. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn. Add the apricot pieces and the rice. Toss together. Add the apricot pieces and the rice. Toss together. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma.