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🍽️ Creamy Chicken and Cauliflower Korma with Fruity Basmati Rice

767 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 2 garlic cloves
• 1 small chili pepper
• 1 piece ginger (10 g)
• 400 g cauliflower
• 70 g ground almonds
• 500 g chicken breast fillet
• 2 tbsp rapeseed oil
• 0.5 tsp clove powder
• 0.5 tsp ground cardamom
• 1 pinch pimento
• 0.5 tsp ground cumin
• 1 tsp turmeric powder
• 1 tbsp tomato paste
• 250 ml coconut milk
• salt
• pepper
• 250 g ORYZA (Himalaya Basmati Rice)
• 1 mango
• 0.5 bunch coriander (10 g)
• 100 g yogurt (3.5% fat)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Wash the chili.
3. 3. Remove the seeds from the chili.
4. 4. Finely chop the onion, garlic, and chili.
5. 5. Peel the ginger.
6. 6. Cut the ginger into very small cubes.
7. 7. Clean the cauliflower.
8. 8. Wash the cauliflower.
9. 9. Divide the cauliflower into small florets.
10. 10. Toast the almonds in a pan without oil until lightly browned.
11. 11. Set the toasted almonds aside.
12. 12. Rinse the chicken breast fillet.
13. 13. Pat the chicken fillet dry with a kitchen towel.
14. 14. Cut the chicken fillet into bite-sized pieces.
15. 15. Heat oil in a large pan.
16. 16. Sauté the chopped onion over medium heat for 3 minutes.
17. 17. Add the garlic, ginger, chicken, and cauliflower to the pan.
18. 18. Sauté the ingredients for 2 to 3 minutes.
19. 19. Add the spices.
20. 20. Sauté everything for another 3 minutes until fragrant.
21. 21. Add the tomato paste to the pan.
22. 22. Add the chopped chili to the pan.
23. 23. Add the toasted almonds to the pan.
24. 24. Pour in 200 ml of water.
25. 25. Stir the mixture well.
26. 26. Add the coconut milk.
27. 27. Bring the sauce to a boil.
28. 28. Simmer the korma over medium heat for 15 to 20 minutes.
29. 29. Check if the korma is creamy.
30. 30. Season the korma with salt and pepper.
31. 31. Bring 1 liter of salted water to a boil in a pot.
32. 32. Add the ORYZA Basmati rice to the boiling water.
33. 33. Stir the rice once.
34. 34. Cook the rice in the covered pot over low heat for 10 to 12 minutes.
35. 35. Drain the rice in a sieve.
36. 36. Let the rice drip dry in the sieve.
37. 37. Return the rice to the pot.
38. 38. Let the rice rest for about 3 minutes.
39. 39. Peel the mango.
40. 40. Cut the mango flesh off the stone.
41. 41. Cut the mango flesh into strips.
42. 42. Fluff the rice with a fork.
43. 43. Mix the mango strips into the rice.
44. 44. Wash the coriander.
45. 45. Shake the coriander dry.
46. 46. Divide the mango rice into small bowls.
47. 47. Place the korma on top of the rice.
48. 48. Garnish the dish with fresh coriander.
49. 49. Add some yogurt as a topping.

Nutrition per serving

• kcal: 767
• Protein: 40 g · Fett/Fat: 38 g · Carbs: 64 g