Mild Chicken Korma with Rice
A pale gold, glossy korma pooled over fluffy basmati, scattered with bright green coriander, with torn naan and a spoonful of mango chutney waiting on the side.
Ingredients
Serves 4- 600 gchicken thigh fillets, cut into chunks
- 200 mlhot chicken stock
- 1 tbsptomato puree
- 1onion, finely diced
- 3garlic cloves, grated
- 25 gfresh root ginger, grated
- 1 tbspmild curry powder
- ½ tspground turmeric
- 200 mlcoconut milk
- salt to taste
- 30 gghee
- 40 gground almonds
- 120 gGreek yoghurt
- 280 gbasmati rice
- 500 mlwater
- 15 gcoriander leaves, torn
- 4 tbspmango chutney, optional (optional)
- 4naan breads, about 100 g each, optional (optional)
- 4 tbsplime pickle (optional)
Method
- Melt the ghee in a large deep frying pan over a medium heat. Cook the onion for about 10 minutes, stirring often, until very soft and lightly golden at the edges without catching.
- Add the garlic, ginger, curry powder, turmeric and ground almonds. Cook for 2 minutes until fragrant and the kitchen smells warm and nutty, then stir in the tomato puree for a further minute.
- Pour in the hot stock and coconut milk and bring to a gentle simmer. Add the chicken, cover partly, and simmer for 20 to 22 minutes until the chicken is tender and the sauce has thickened to a loose, glossy coat. Do not move on until the centre reaches 75°C for 30 seconds.
- Take the pan off the heat and stir through the Greek yoghurt, letting the residual warmth bring it up to temperature without splitting. If the sauce looks tight, loosen with a splash of water.
- Taste and adjust the salt. The korma should be mild, nutty and creamy, with a gentle warmth rather than chilli heat.
- While the curry simmers, rinse the rice in cold water until the water runs much clearer. Tip into a pan with the 500 ml water and a pinch of salt, bring to the boil, then cover and drop to the lowest simmer for 10 minutes. Take off the heat and rest, lid on, for 5 minutes before fluffing with a fork.
- Spoon the korma over the rice and finish with the torn coriander. Serve the optional mango chutney, warmed naan and lime pickle alongside if using.
Per serving
- kcal
- 730
- protein
- 42.7g
- fibre
- 4.9g
- carbs
- 69.6g
- fat
- 31.6g
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