Summary

Ingredients

• 400 g chicken breast
• 5 teaspoon paste (korma paste)
• 250 ml cream
• 2 onions)
• 2 cloves garlic
• 200 g rice
• salt and pepper

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Instructions

1. Finely chop the onions, garlic and chicken breast.
2. Fry the onions well in the pan, then add the chicken breast and season well with salt and pepper. When the chicken breast is seared, add the garlic.
3. In the meantime, put the rice on.
4. Tip: I recommend the source travel method. Bring rice to the boil with 1.5 times the amount of water on the stove and simmer on a low level for 15 minutes.
5. Add 2 teaspoons of the korma paste to the onions, chicken breast and garlic and stir in well. Then add the cream and make a sauce. Add about 2 - 3 teaspoons of the korma paste to this sauce. Try the sauce and season to taste. Depending on the Kormapaste, you might have to season a little more.
6. In that time, the rice should be ready to cook.
7. If the spring rice method has been used, there should be no more water in the pot and the rice can be added directly to the sauce, it soaks up the sauce nicely. If you don`t like that, serve the rice with the sauce.