Chicken Korma Bake

A fuss-free, one-pan, baked version of this classic Indian curry.

On those nights when you are craving something comforting, warming and absolutely delicious, but you don’t want to spend ages in the kitchen, this Chicken Korma Bake is just perfect. I first saw a version by Planet Food on social media a while ago and, since then, I’ve really wanted to create my own version. The idea of a one-pan curry where the chicken and rice cook together in creamy yoghurt with fragrant spices sounded irresistible! So here I present to you my version …

Although the recipe may look complicated with a lot of ingredients, it’s actually very easy. After only 10 minutes of prep, and using only one pan (#washingupgoals), this deliciously fragrant, mild, coconutty curry goes into the oven to bake to perfection. The rice doesn’t need to be cooked separately, but is added to the pan and takes on a gorgeously soft and creamy texture – as well as the beautiful flavours of the chicken and spices as it cooks in the coconut-milk-rich sauce.

I also love adding extra bits and pieces that I can serve with this curry for more flavour, texture and enjoyment – tangy pickled red onion, mint yoghurt, crunchy pappadams and optional sweet and sour mango chutney. I’ve also suggested other veggies you could add to the curry. Leftovers keep for up to 3 days and you can freeze this fuss-free curry for up to 3 months, so why not make a double batch!

How do I make sure the rice cooks perfectly in the oven?

Make sure to distribute the rice and liquid evenly in the pan. Make sure the coconut milk is combined well into the rice (use a wooden spoon to remove any lumps) before adding the chicken stock. Allowing the dish to rest for 10 minutes after baking means the rice will absorb any remaining moisture.

What can I serve with Chicken Korma Bake?

We love this recipe with pappadums, tangy pickled onions and mint yoghurt, as I’ve suggested in the recipe, but you could also serve it with naan bread, roti, steamed greens, sliced cucumber or a fresh Pineapple and Coriander Salsa. Roasted cauliflower or pumpkin would also work really well as a side dish.

What’s the difference between butter chicken and chicken korma?

The main difference between butter chicken and chicken korma is that butter chicken is cooked in a tomatoey sauce with cream, while chicken korma uses yoghurt instead of cream.

What vegetables can I add to the bake?

Add frozen peas, baby spinach, green beans or zucchini (courgette) directly to the rice mixture. Make sure the vegetables are finely chopped so they cook evenly with the rice and chicken.

Watch how to make Chicken Korma Bake

What are some other chicken curry recipes?

If you are a fan of chicken curries, I think you’ll enjoy:

Quick Coconut Chicken Curry
Malaysian Chicken Curry
Chicken Green Curry
Chicken Thai Red Curry
Red Curry Coconut Noodles

Chicken Korma Bake

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5 from 3 reviews

This one-pan Chicken Korma Bake combines chicken thighs, coconut milk, korma curry paste and fragrant basmati rice, all baked together for a delicious and easy dinner. Serve with pickled onions and mint yoghurt for extra flavour.

• Total Time: 55 minutes plus 10 minutes resting
• Yield: 4 servings 1x

Ingredients

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Chicken

• 800 g (13/4 lb) boneless, skinless chicken thighs (approximately 5–6 chicken thighs)
• 2 tbsp neutral oil or olive oil
• 1 tbsp mild curry powder (see note 1)
• 1 tbsp ground cumin
• 1 tbsp brown sugar
• ½ tsp sea salt flakes
• 1 tbsp korma curry paste

Rice

• ½ large red onion, finely sliced
• 1 tbsp finely grated garlic
• 1½ cups (300 g) basmati rice, washed and drained (see note 2)
• ⅓ cup (90 g) korma curry paste
• ½ tsp sea salt flakes
• 270 ml (9 fl oz) coconut milk
• 2⅓ cups (580 ml) chicken stock

Pickled Red Onions

• ½ large red onion, finely sliced
• 1 tbsp red wine vinegar
• 1 tbsp water
• ½ tsp sea salt flakes

Mint Yoghurt

• ¾ cup (185 g) natural yoghurt
• 2 tbsp finely chopped fresh mint
• Juice of ½ lime
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper

To serve

• 8 pappadums
• ¼ bunch fresh coriander (cilantro), leaves picked
• ¼ cup (70 g) mango chutney (optional)

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Instructions

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Marinate the chicken – In a medium bowl, combine the chicken with the oil, curry powder, cumin, brown sugar, salt and korma paste. Use tongs to coat the chicken thoroughly and evenly.
3. Prepare the rice – To a large baking dish, add the onion, garlic, rice, korma paste, salt and coconut milk. Use a wooden spoon to stir the mixture, taking care to incorporate the coconut milk into the rice well, so that it is smooth and most of the lumps have been removed.
4. Combine the chicken and rice – Add the chicken stock and stir to combine. Nestle the marinated chicken thighs into the rice. Scrape any extra marinade out of the bowl and onto the chicken. Some of the chicken may be partially submerged, and that is okay.
5. Bake – Cover (with a lid or foil) and bake for 30 minutes.
6. Remove the lid or foil and continue baking for 15 minutes, or until the chicken is fully cooked and the excess liquid has cooked off. Allow to stand for 10 minutes – this allows the rice to absorb any remaining moisture. Remove the chicken from the pan using tongs and set aside on a plate. Use a fork to fluff up and combine the rice into the sauce (there will be parts that are more “saucy” than others). Return the chicken to the rice (if there’s still too much liquid, see note 3).
7. Pickled onions – To make the pickled red onions, add the onion, vinegar, water and salt to a medium bowl. Toss to combine.
8. Mint yoghurt – To make the mint yoghurt, combine the yoghurt, mint, lime, salt and pepper in a medium bowl.
9. Serve – Serve the chicken korma bake with the mint yoghurt, pickled red onions, pappadums, coriander and mango chutney, if using.

Equipment

Large Wooden Spoon

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skillet

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Tongs

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Notes

Note 1 – This recipe is based on a curry powder that has salt as a key ingredient. This is the curry powder I use. If you are using a curry powder without salt, use an additional ½ tsp of salt in the marinade.

Note 2 – This step isn’t essential, but it helps to remove the starchiness and allows for the grains of rice to separate more. However, the texture of the rice in this dish is meant to be more soft and creamy.

Note 3 – You should find most of the liquid has been absorbed. If there is still too much liquid, return the pan, uncovered, to the oven and cook for a further 5 minutes.

 

Make Ahead

Pickled Red Onions – Store in an airtight container with ¼ cup (60 ml) each of water and red wine vinegar so the onion is completely submerged. Can be refrigerated for up to 3 days.

Mint Yoghurt – Prepare as per the recipe, then refrigerate in an airtight container for up to 3 days.

Leftovers

Refrigerate leftovers in an airtight container for up to 3 days, or freeze in individual portions for up to 3 months. Allow to thaw completely in the fridge overnight prior to reheating in the microwave.

Recipe source

The original source of inspiration for this recipe was from Planet Food and you can view the full recipe here. 

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 45 minutes plus 10 minutes resting
• Category: Dinner
• Method: Baked
• Cuisine: Indian-inspired