What you'll need:
- 4 skinless, boneless chicken breasts, cut into bitesize chunks
- 2 tbsp sunflower oil
- 25g butter
- 2 onions, very finely chopped
- 2 crushed garlic cloves
- 25g fresh ginger, peeled and grated
- 2 tbsp medium curry powder
- 1 tsp ground turmeric
- 1 tbsp mango chutney
- 75g dried red split lentils
- 800ml chicken stock
- 3 tbsp single cream
- Black pepper
- 160g basmati rice, to serve
Time: 1 hour
Season the chicken breast pieces well with pepper, then fry in 1 tbsp of oil for about 5 minutes, turning occasionally. Set aside.
Heat the remaining oil in the pan, add the butter and onions, and cook over a medium heat for about 10 minutes, or until softened and translucent. Stir in the garlic, the ginger, the curry powder and the turmeric, and cook for a minute more, stirring constantly.
Add the lentils, stock, and mango chutney to the spiced onions, and bring up to a simmer. Cook for 15-20 minutes, or until the lentils are really soft. Add the chicken pieces back to the pan, along with the cream, and simmer for a further 5 minutes.
While your curry is thickening up and cooking through, cook the basmati rice according to the pack instructions. Drain well, and serve the curry with the rice, topped with a lashing of cream.
This korma deserves to be paired with a good Viognier from Languedoc, France such as the Gerard Bertrand 'Reserve Speciale' Viognier 2013. This wine is a winner with creamy Indian curries! Happy cooking!
There you have it -- an easy recipe for Chicken Korma!
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