Mild Chicken Korma with Rice
A creamy, aromatic korma that's simple enough for any weeknight.
⏱️ 55 min🍽️ Serves 1
🔥 685 kcal💪 42g protein🍚 68g carbs🥑 27g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🧅1 onion
- 🧄2 cloves garlic
- 🥔2 cm fresh ginger
- 🍚200 g basmati rice
- 🥥150 ml full-fat coconut milk
- 🍦100 g plain yogurt
- 🌰2 tbsp ground almonds
- 🌶️1 tbsp korma paste
- 💛½ tsp turmeric powder
- 🌿½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🧂 salt and pepper, to taste
- 🌿1 tbsp fresh coriander, chopped
Pro tips
- For extra richness, toast the ground almonds lightly before adding them to the korma.
- If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes at the end.
- Adjust the amount of korma paste to suit your preferred spice level; this recipe aims for a mild flavor.
- Leftover korma tastes even better the next day!
Method
- 1Cut chicken thighs into bite-sized pieces. Finely chop the onion, mince the garlic, and grate the ginger.
- 2Heat oil in a large pan or pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
- 3Add chicken to the pan and cook until lightly browned on all sides.
- 4Stir in korma paste, turmeric, and garam masala. Cook for 2 minutes, stirring constantly.
- 5Pour in coconut milk and stir well. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- 6While the korma simmers, rinse basmati rice thoroughly. Cook according to package instructions.
- 7Stir in plain yogurt and ground almonds into the korma. Heat through gently for a few minutes, do not boil after adding yogurt.
- 8Season with salt and pepper to taste. Garnish with fresh coriander before serving with the cooked basmati rice.