adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken korma cutlets with coriander raita
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Elevate chicken cutlets with a unique twist on traditional korma.
Ingredients:
  • 4 large chicken cutlets
  • 165.00 ml Greek yoghurt
  • 56.00 gm korma curry paste
  • 200.00 gm basmati rice
  • 1 red capsicum, diced
  • 1 large mango, flesh diced
  • 1 Lebanese cucumber, diced
  • 1 shallot, thinly sliced
  • 82.50 ml raisins
  • 125.00 ml chopped fresh coriander
  • 1 small garlic clove, crushed
Instructions:
  • Place the cutlets in a baking dish. Mix 1 tablespoon of yogurt with the curry paste. Spread the mixture over the cutlets, cover, and refrigerate for 4-6 hours or overnight to marinate.
  • Preheat the oven to 180C. Uncover the baking dish and bake the chicken for 1 hour.
  • While the rice is simmering in 1 1/2 cups of water, cover the saucepan, reduce heat to low, and cook for 8 minutes. Once done, transfer the cooked rice to a large bowl and let it cool.
  • Combine the capsicum, mango, cucumber, shallot, raisins, and 1/3 cup of coriander with the rice. Season with salt and pepper, then mix thoroughly. In a separate bowl, mix the garlic with the rest of the yogurt and coriander. Season with salt and pepper.
  • Plate the rice salad and chicken individually. Accompany with a side of delicious raita.

Similar Recipes