(Chicken or Seitan) korma with aromatic rice and mushrooms

Ingredients (2 servings):

For the chicken:

300 g chicken fillet (boneless breast or thigh) or seitan, diced

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 tsp fresh ginger, grated

1/2 tsp turmeric

1/2 tsp garam masala

1/4 tsp cumin

2 tbsp almond butter or cashew paste (or 10 g ground cashews)

100 g strained yogurt

80 ml coconut milk or soy cream

Salt & pepper

For the rice:

100 g basmati rice

200ml water

1 tbsp olive oil

1 small onion

100 g fresh mushrooms of your choice, sliced

a little cinnamon

Salt

Execution instructions:

Rice with mushrooms:

1. Sauté the onion and mushrooms in the oil in a saucepan for 3–4 minutes.

   
   

2. Add the rice, stir for 1 minute and add the water, salt and spices.

   
   

3. Cook over low heat, covered, until the water is absorbed (~12 minutes). Leave covered for another 5 minutes off the heat.

   
   

Body:

1. Sauté the onion with the oil until translucent.

   
   

2. Add the chicken or seitan and sauté until it is browned on the outside.

   
   

3. Add the garlic, ginger and spices, mix well.

   
   

4. Add the nut paste and yogurt, lower the heat and let it simmer.

   
   

5. Pour in the coconut or soy cream and cook for 10–15 minutes until the chicken is cooked through and cooked through.

   
   

6. Serve the chicken or seitan over aromatic rice.

Performance & Weight:

2 servings

Weight per serving (chicken & rice): ~ 400 g

Nutritional Analysis (per 1 serving ~ 360 g):