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Korma-style chicken thigh over basmati rice

Name: Korma-style chicken thigh over basmati rice
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g basmati rice; 250 g chicken thigh, chopped; 15 g korma curry paste; 200 g coconut milk; 0.5 unit ginger, grated; 0.5 unit onion, diced; 125 ml Greek yogurt; 1 clove garlic, chopped; 320 ml water; 1.54 g ground coriander; 0.77 g ground cumin; 0.46 g turmeric; 0.46 g cinnamon; 0.46 g black pepper; 0.31 g nutmeg

This korma-style chicken thigh recipe features tender pieces of chicken marinated in Greek yogurt and North Indian spices, cooked with korma curry paste and coconut milk in a creamy, aromatic sauce. Served over fluffy basmati rice, it strikes the perfect balance of spice and creaminess. Ideal for an exotic and comforting dinner in just 30 minutes.

Servings: 2
Cook: 30 min

Ingredients

150 g basmati rice
250 g chicken thigh, chopped
15 g korma curry paste
200 g coconut milk
0.5 unit ginger, grated
0.5 unit onion, diced
125 ml Greek yogurt
1 clove garlic, chopped
320 ml water
1.54 g ground coriander
0.77 g ground cumin
0.46 g turmeric
0.46 g cinnamon
0.46 g black pepper
0.31 g nutmeg

Instructions

In a large bowl, mix the Greek yogurt and the North Indian spice mix. Season the chopped chicken thighs with salt and pepper and add them to the bowl with the yogurt and spices. Stir well so the chicken is fully coated and refrigerate until step 5.
Fill a saucepan with the water, add the basmati rice and salt to taste, and bring to a boil. Once boiling, reduce to medium-low heat and cover the pan. Let cook 11–13 minutes, stirring occasionally. Once cooked, fluff the rice with a fork to separate the grains and keep it covered in the pan.
Peel and chop the garlic. Grate half of the ginger and peel the onion; cut it into small dice.
In a large skillet, heat a drizzle of oil over medium heat. Add the garlic and ginger and cook 1–2 minutes until golden and fragrant. Add the onion with a pinch of salt and cook 4–5 minutes until translucent.
When the onion is translucent, add the marinated chicken and cook 2–3 minutes until browned. Stir in the korma curry paste and coconut milk. Cook everything together over medium heat for 4 minutes. Season with salt and pepper to taste.
Divide the basmati rice among shallow bowls and serve the korma-style chicken on top.

Nutrition (per serving)

Calories: 660 kcal
Protein: 35 g
Carbohydrates: 31 g
Fat: 37 g
Fiber: 4 g