200°C · 15-30 minAllergens
Lactose
Selderij
Noten
Sulfiet
MosterdChicken Korma
Korma is originally a rich Indian curry made with luxurious spices such as cardamom, cinnamon, and saffron, along with nuts like almonds. Over the years, korma has become a bland curry in the West, lacking flavour and made with cheap ingredients. The chicken korma I am serving today follows an authentic Indian recipe, delivering a deep and full flavour. The chicken thigh fillet (better living 2 stars) is marinated overnight before being roasted. It is served with fluffy rice and a generous portion of stir-fried and steamed green vegetables mixed with roasted almonds and coconut flakes.
Chicken Korma
Chicken thigh fillet (better living 2 stars), white cabbage, broccoli, cauliflower, peas, white onion, green beans, garlic, lemon juice, fresh ginger, chilli powder, green cardamom, cinnamon, curry masala (contains turmeric, mustard seeds, nigella, fenugreek), cumin seeds, coriander seeds, almond flakes, coconut (desiccated), raisins, cream, yoghurt, basmati rice, brown rice, palm sugar, homemade chicken stock (contains celery), pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, noten, selderij, sulfiet.
Microwave
Heat the chicken korma with the rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken korma with the rice and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.