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Chicken and Pistachio Korma Served with Tomato Rice
Recipe by Gracie
Impress the family with this delicious Chicken and Pistachio Korma Served with Tomato Rice
- Steps
- Ingredients
Steps
- Place onions and one cup of water into a large saucepan. Place over medium heat, cover and cook until tender. Drain, cool and puree the onions with a stick blender.
- Reserve a few pistachios for garnishing and place the rest in a food processor. Add chillies and process to a coarse paste and set aside.
- Heat oil in a frying pan over medium heat and add the onion puree. Cook for 4 minutes without browning. Add the ginger and garlic paste and sauté for one minute.
- Stir in the coriander, pepper and the pistachio and chilli paste and cook for one minute, or until fragrant.
- Add the chicken with remaining quarter cup of water and simmer for 15-20 minutes or until chicken is tender.
- Finish the korma by stirring in the yoghurt and cooking for two minutes. Add the cream and garam masala.
- For tomato rice, melt ghee in a medium saucepan over medium heat. Add the garlic and the onions and cook until soft and caramelised.
- Add the rice and stir to coat rice with ghee. Stir in the tomato paste and salt and transfer the rice mix to a medium non-stick saucepan and smooth the rice so it is level. Cover the rice with water so the water is 2.5cm above the surface of the rice.
- Add pandan leaf and jiggle the saucepan to level the rice again.
- Bring to the boil, cover and reduce heat. Allow to simmer for 10 minutes, turn the heat off and leave the saucepan on the cook top to rest for another 10 minutes.
- Fluff up rice with a fork, remove leaf knot and place in a serving bowl.
- Place korma on a serving plate and garnish with pistachios.
Notes
Preparation: 20 minutes Cooking: 35 minutes
