Chicken Korma with Whole-Wheat Naan and Rice

Ingredients

• 180g Raw chicken breast
• 100g White rice, long grain, raw
• 80g Plain Greek yogurt
• 60g Heavy cream
• 15g Garlic, raw
• 100g Raw white onions
• 30g Canned tomato paste
• 110g Whole-wheat bread

Method

1. 1Prepare the rice: Measure 100g dry white rice and rinse under cold water until water runs clear. In a pot, bring 200ml water to a boil with a pinch of salt. Add rice, stir once, and reduce heat to low. Cover and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. 2Prepare the chicken: Cut 180g raw chicken breast into 3-4cm cubes. Season with salt and pepper on both sides.
3. 3Prepare aromatics: Finely dice 100g white onion and mince 15g fresh garlic.
4. 4Cook the chicken: Heat a large pan or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until lightly golden on the outside and cooked through (internal temperature 165°F/74°C). Transfer to a plate.
5. 5Build the sauce base: In the same pan over medium heat, add the diced onions and cook for 3-4 minutes until softened and translucent, stirring frequently. Add minced garlic and cook for another 30 seconds until fragrant.
6. 6Create the curry paste: Add 30g tomato paste to the pan and stir well, cooking for 1-2 minutes until the paste deepens in color. This removes the raw taste.
7. 7Combine yogurt and cream: In a bowl, whisk together 80g Greek yogurt and 60g heavy cream until smooth. This creates the creamy base for your korma.
8. 8Make the korma sauce: Slowly add the yogurt-cream mixture to the tomato paste base, stirring constantly to prevent curdling. Add 1 teaspoon each of ground cumin, ground coriander, and turmeric. Add 1/2 teaspoon ginger powder, 1/4 teaspoon cayenne pepper, and salt to taste. Stir until well combined.
9. 9Combine chicken and sauce: Return the cooked chicken to the pan and gently stir to coat evenly with the sauce. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Do not boil to prevent the yogurt from curdling.
10. 10Toast the bread: While the korma simmers, lightly toast the 110g whole-wheat bread in a toaster or dry skillet over medium heat for 1-2 minutes per side until warm and slightly crispy.
11. 11Plate and serve: Divide cooked rice onto a plate. Top with the creamy chicken korma. Serve warm whole-wheat bread on the side. Garnish with fresh cilantro if desired.
12. 12**Tips:** For best results, keep the korma sauce at a gentle simmer—high heat can cause the yogurt to break. If the sauce is too thick, add a splash of water or vegetable broth. If too thin, let it simmer uncovered for a few more minutes.