Ingredients
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)
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- 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.
- 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.
- 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.
- Bake – Cover (with a lid or foil) and bake for 30 minutes.
- 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).
- Pickled onions – To make the pickled red onions, add the onion, vinegar, water and salt to a medium bowl. Toss to combine.
- Mint yoghurt – To make the mint yoghurt, combine the yoghurt, mint, lime, salt and pepper in a medium bowl.
- Serve – Serve the chicken korma bake with the mint yoghurt, pickled red onions, pappadums, coriander and mango chutney, if using.
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes plus 10 minutes resting
- Category: Dinner
- Method: Baked
- Cuisine: Indian-inspired