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.
