Mild, silky cashew-free korma with tender chicken over basmati

$2.72/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• basmati rice1 cup
• yellow onion2 ea
• garlic3 cloves
• gingera thumb
• curry powder5 tsp
• ground cardamom1/2 tsp
• whipping cream3/4 cup
• butter2 tbsp
• cilantroa handful

Method

1Rice on

• •Rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Golden onions

• •Meanwhile, thinly slice the onions.
• •Melt the butter with 1 tbsp oil in a wide pot over medium heat.
• •Cook the onions 10 to 12 minutes, stirring occasionally, until deeply golden and soft.

3Build the korma base

• •Add the minced garlic, grated ginger, curry powder and cardamom.
• •Cook 1 minute until fragrant.
• •Blend the onion mixture with 1/2 cup water until completely smooth, then return it to the pot.

4Simmer the chicken

• •Cut the chicken thighs into 1 inch pieces and stir them into the sauce.
• •Simmer gently 12 to 15 minutes until cooked through.
• •Stir in the cream and warm 2 minutes without boiling.
• •Season to taste with salt.

5Plate

• •Spoon the rice into two bowls and ladle the korma over top.
• •Garnish with the cilantro.