Chicken Korma Rice Bowl Recipe

Preparation

1. 1

   Marinate the Chicken

   In a bowl, combine yogurt and korma curry paste. Add chicken pieces, ensuring they are well coated. Cover and marinate for at least 30 minutes.

2. 2

   Cook the Chicken

   In a large pan, heat vegetable oil over medium heat. Add minced garlic and ginger, sauté for 1 minute. Add the marinated chicken and cook until browned, about 5-7 minutes.

3. 3

   Add Coconut Milk

   Pour in the coconut milk and bring to a simmer. Cook for an additional 15-20 minutes until the chicken is cooked through and the sauce has thickened.

4. 4

   Prepare the Rice

   In a separate pot, bring water to a boil. Add basmati rice, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

5. 5

   Make the Tzatziki Sauce

   In a bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt. Adjust seasoning to taste.

6. 6

   Assemble the Bowl

   In a serving bowl, place a bed of rice, top with chicken korma, and add a side salad with lettuce, tomato, onion, olives, and feta cheese. Drizzle with dressing and serve with tzatziki sauce on the side.