Indian chicken korma with rice

Name: Indian chicken korma with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g pandan rice; 1 Red onion; 1 eggplant; 400 g chicken breast; 3 tablespoons oil; 1 pot korma sauce mild (400 ml); 1 business suit leaf spinach freezer 450 g; 1 bag fresh coriander 15 g

A nice Indian recipe. The main course contains the following ingredients: poultry, pandan rice, red onion, eggplant, chicken breast, oil, korma sauce (mild (400 ml)), leaf spinach (frozen 450 g) and fresh coriander (15 g).

Ingredients

Directions

Boil rice according to directions on packaging.
Cut the onion.
Cut aubergine and chicken fillet into cubes.
Spread chicken filet with salt and pepper.
Heat oil in frying pan and onion for 1 min.
Add eggplant cubes and chicken breast and fry approx.
4 minutes.
Add Korma, fill pot with 50 ml water, shake briefly and add to eggplant chicken mixture.
Let it simmer for about 20 minutes.
Meanwhile, heat spinach according to directions on packaging.
Spinach in colander and press out excess moisture.
Coriander coarse cutting.
Spinach loosely stir by korma and garnish with coriander.
Serve with rice..