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Chicken korma with festival rice
Fruit and vegetables
2 large
onions
, roughly chopped
3cm/1¼in piece
ginger
, finely chopped or grated
2
garlic
cloves, crushed
6
curry leaves
2 green
chillies
, roughly chopped
1½ tbsp ground
coriander
handful
fresh coriander
, roughly chopped, to serve
50g/1¾oz
pomegranate
seeds, to serve
8 dry
apricots
, finely diced
Tins, packets and jars
200ml/7fl oz
coconut milk
500g/18oz white
basmati rice
, rinsed and drained
Cooking ingredients
50ml/2fl oz
vegetable oil
1½ tsp black
mustard seeds
100g/3½oz block
creamed coconut
, grated
2 tsp
salt
2 tsp
sugar
1 tsp
turmeric
¼ tsp
chilli powder
2 tbsp
garam masala
4 tbsp
vegetable oil
1 tsp
cumin
seeds
3 tbsp
pine nuts
4
black cardamom
pods
1
cinnamon
stick
½ tsp ground
turmeric
1 tbsp
goji berries
, to serve
50g/1¾oz sliced
almonds
, to serve
Dairy, eggs and chilled
200g/7oz
crème fraîche
Meat, fish and poultry
3 large
chicken breasts
(600g/1lb 5oz in total), cut into 1.5cm chunks
Other
1 litre/1¾ pints boiling water
1 tbsp dry edible rose petals, to serve
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