An Indian recipe, again from the Dutch recipe-king Albert Heijn (click here for the Dutch recipe), which I made last Thursday.
What do you need?
- 300 g white rice
- 300 g chicken filet, cut in cubes
- 2 spoons yogurt
- 3 spoons of oil
- 3 red onions, cut in half rings
- 400 g korma sauce
- 1 mango
- 400 g chick peas
How do you make it?
Cook the rice. Mix the chicken with the yogurt and leave it in a bowl for approximately five minutes. Meanwhile, heat the oil and add the onions (app. 5 minutes), then add the chicken-yogurt mix and cook for 3 more minutes. Then add the sauce and leave it for about 10 minutes, while making sure the sauce doesn’t get too hot that it starts cooking. Peel the mango and cut it in cubes, add it, together with the chick peas, to the curry. Let it warm up for about three more minutes and then serve it with the rice. 🙂 Bon appetit!