Also available in the Tesco Free From range Gluten, Wheat & Milk Free
By Chef
Manuel
Korma Cooking Sauce
Indian Pilau Rice Ingredients:
Method: Heat a large pan till smoking then sprinkle in
-- 1 tsp Cumin seeds
the Cumin seeds and cook for 30 seconds, stirring well to
-- 1 Onion, peeled and finely
Ghee or Vegetable oil. Add in the Onion and cook for 5-7
-- 1 tbsp Ghee or Vegetable oil chopped
-- 4 Cardamom pods -- 4 Cloves
-- 1 tbsp Turmeric
-- 1 tsp Minced Ginger -- 250g Basmati rice
-- 500ml Hot Vegetable stock -- 2 Bay leaves
-- 2 Cinnamon sticks, broken
Tikka Masala Cooking Sauce
toast evenly. Remove them from the pan then add in the
minutes to soften. Crush the toasted Cumin seeds lightly
with the Cardamom pods and add to the pan along with the Cloves, Turmeric and Ginger and cook for 2 minutes. Rinse the Basmati rice well under cold water and drain. Add the rice to the pan along with the hot stock, Bay leaves and Cinnamon sticks and mix. Bring the mixture to the boil,
cover the pan with a lid and cook over a low heat for 12-15 minutes or until the water is absorbed. Turn off the heat
and allow the rice to sit for a few minutes before serving.
Creamy Chicken Korma with Basmati Jeera Rice
Method: Start this recipe with the Chicken Korma.
Ingredients:
for 15 minutes until the Chicken breast is tender. Meanwhile,
For the Korma
For the Jeera Rice
-- 1 tbsp Ghee or Vegetable oil
-- tbsp Ghee or Vegetable oil
-- 4 Chicken breasts from the
Smart butcher, cut into chunks
-- 1 jar Tesco Korma Cooking
sauce (Also Available in the Free From Range)
-- Toasted flaked almonds and Coriander leaves to serve
-- 2 tsp Cumin seeds -- 1 Bay leaf
-- 1 Cinnamon stick
-- 2 Cardamom pods
-- 200g Basmati rice,
rinsed and drained
-- Salt to season
Heat the Ghee or Vegetable oil in a pan and quickly brown the Chicken chunks all over for 3-4 minutes. Pour over the Korma
sauce, stir well and bring to the boil. Reduce the heat and simmer prepare the Jeera rice. Heat the Ghee or Vegetable oil in a pan and quickly fry the Cumin seeds, Bay leaf, Cinnamon and Cardamom
pods for 30 seconds. Add in the Basmati rice and stir well coating
in the oil in the pan. Season with salt, pour over 400ml boiling water and stir. Bring the mixture to the boil, cover the pan with a lid and cook over a low heat for 12-15 minutes or until the water is
absorbed. Turn off the heat and allow the rice to sit for a few minutes before serving with the creamy Chicken Korma.
Decorate with toasted flaked almonds and Coriander leaves. Sundays: Open from 9am till 6pm
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