350gDairy Free Plain YoghurtI use Alpro Plain with Coconut
2tbspLemon Juice
300mlBoiling Water
2tspCornflourif required
For the Rice
350gBasmati Rice
700mlWater
Pinchof Salt
Instructions
Before starting on the Korma place the dry rice in a large bowl of water and leave to soak for 20-30 minutes.
Add the oil to a large pan / wok and when hot fry onions.
After a few minutes add the chicken & crushed garlic and fry until chicken is completely cooked.
Place the crumbled stock cubes and coconut, salt, sugar, spices and lemon juice into a jug and add the boiling water stirring until completely dissolved.
Then add the ground almonds to the jug and stir in thoroughly.
Pour contents of the jug over the chicken and mix in.
Then add the yoghurt again mixing in thoroughly.
Turn down heat until simmering, cover and leave to simmer for 30 minutes, stirring occasionally.
When the Korma has been simmering for 10 minutes, place 700ml of water and a pinch of salt into a large saucepan and bring to the boil.
Drain & rinse the soaking rice then add it to the boiling water and give it a stir.
Turn the heat down and put the lid on the pan and simmer for 10 minutes until all the water has been absorbed.
Whilst the rice is cooking, check on the Korma and if you prefer your sauce on the thicker side, sprinkle 1-2tsps or cornflour into the Korma and mix it in thoroughly and leave to finish simmering.
Remove the pan from the heat and leave to stand with the lid on for a few minutes.
The rice and Korma should now all be ready to be served at the same time. Enjoy!
Notes
When making free from recipes, ALWAYS check labels on ingredients, even if you've used it before. Manufacturers do change their recipes from time to time.
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