Fast chicken korma with cauliflower

Name: fast chicken korma with cauliflower
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g white quick cooking rice; 2 chicken breast; 1 el peanut oil; 800 g frozen fodder kale bunches freezer,; 170 ml basis for korma meatballs; 400 ml peeled tomatoes; 3 el almond shavings; 15 g fresh coriander

Chicken korma with cauliflower, peeled tomatoes, almond shavings and coriander.

Ingredients

Directions

Prepare the rice according to the instructions on the package.
Meanwhile cut the chicken into cubes. Heat the oil and frying pan and fry the chicken for 1 min.
Add the cauliflower, korma sauce, tomatoes and 100 ml of water. Crush the tomatoes with the back of a wooden spoon.
Bring to the boil and simmer for about 7 minutes.
In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown. Let cool on a plate.
Cut the coriander leaves coarsely. Leave 1 tbsp coriander for garnish, stir the rest through the sauce.
Divide the rice and sauce over the plates. Sprinkle with the almond shavings and the retained coriander.