This One Pan Korma Chicken and Rice combines golden chicken, fragrant coconut rice and rich Korma flavour baked together in one easy dish. Finished with pickled onions, cashews and raita for a comforting family dinner.
Ingredients
1 x 150g sachet Passage to India Korma Paste
2 tbsp vegetable oil
6 x chicken thigh cutlets (approx. 1.2 kg), skin on
1 brown onion, finely chopped
1½ cups basmati rice, rinsed and drained
2 cups chicken stock
½ cup coconut milk
Pickled red onions, raita, chopped roasted cashews, coriander leaves and lime wedges, to serve
Method
Place ¼ cup Passage to India Korma Paste and with one tablespoon of vegetable oil into a medium bowl. Stir to combine. Toss chicken into the paste to lightly coat. Cover and refrigerate for 30 minutes.
Preheat oven to 180̊℃/160̊℃ fan forced. Heat remaining oil in a large ovenproof casserole pan over medium heat. Cook chicken for 5 minutes on each side until evenly browned. Cover and cook on low for 5 minutes. Transfer chicken to a plate.
While the pan is still warm, add onion and 1 tablespoon water and cook over medium heat, stirring often, for 4 minutes until tender.
Add the remaining Korma paste and cook, stirring for 1 minute.
Add rice and stir until coated. Stir in stock and coconut milk until well combined. Bring just to the boil.
Arrange chicken skin-side up in the rice mixture. Cover and bake in oven for 25 minutes. Remove from heat and stand, covered, for 5 minutes.
Serve with pickled red onions, raita, cashews, coriander leaves and lime wedges.
Tips & Hints
Freeze any leftover coconut milk or chicken stock in ice cube trays. Use from frozen in your next curry.
