Chicken Korma One-Pot Recipe

Chicken Korma One-Pot Recipe

Chicken korma is a beloved dish in South Asian cuisine, known for its rich, creamy texture and fragrant blend of spices. This chicken korma recipe is a simple yet flavorful one-pot meal that delivers restaurant-quality taste at home. Whether you are looking for an easy chicken korma recipe for a quick weeknight dinner or the best chicken korma recipe to impress your guests, this dish is sure to satisfy. The balance of spices, tender chicken, and coconut cream creates a luscious curry perfect for serving with rice or naan bread.

Ingredients

• 1 kg pack of chicken thighs, skin-on and bone-in, trimmed of excess fat
• 200g basmati rice
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1/2 tsp salt
• 1/2 x 25 g pack fresh coriander, leaves and stalks separated; stalks finely chopped, leaves roughly chopped
• 400 g can chickpeas, drained and rinsed
• Natural yogurt, to serve
• 160 ml coconut cream

For the Korma Paste:

• Water
• Ground spices (12%) [spices (7%), turmeric (3%), cumin, fennel]
• Rapeseed oil
• Sugar
• Concentrated tomato purée
• Salt
• Ginger purée
• Garlic purée
• Coriander powder
• Paprika
  

Buy Spices and Seasoning Here!

Instructions

1. Marinate the Chicken

In a large bowl, combine the korma paste ingredients and coconut cream. Add the chicken thighs, ensuring they are well-coated. Set aside to marinate for at least 20 minutes. If you have time, marinating for a few hours will enhance the flavor.

2. Rinse the Rice

While the chicken marinates, rinse the basmati rice thoroughly and soak it in a bowl of cold water for 20 minutes. This step helps achieve fluffy rice, but if you're short on time, you can skip the soaking.

3. Preheat the Oven

Set your oven to 200°C (gas mark 6) to preheat.

4. Cook the Aromatics

Heat the vegetable oil in a large, ovenproof sauté pan or shallow casserole dish over medium-high heat. Add the finely chopped onion and salt, frying for about 5 minutes until softened. Stir in the chopped coriander stalks and cook for an additional 1-2 minutes.

5. Combine Rice and Chickpeas

Drain the soaked rice and add it to the pan along with the drained chickpeas. Stir to mix all ingredients evenly.

6. Add Chicken and Bake

Pour 400 ml of water into the pan, then arrange the marinated chicken thighs on top, spooning over any remaining marinade. Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the chicken is cooked through (juices run clear, and no pink meat remains) and the rice is tender.

7. Rest and Serve

Once done, let the dish stand for 10 minutes. Garnish with the roughly chopped coriander leaves and serve with natural yogurt on the side.

Why You’ll Love This Chicken Korma Recipe

• Authentic chicken korma recipe with rich, traditional flavors
• Easy chicken korma recipe that requires minimal effort but delivers maximum taste
• A best chicken korma recipe option for family dinners or special occasions
• Includes chicken korma recipe coconut milk for a creamy, indulgent texture
• Made with readily available ingredients for a hassle-free cooking experience

Tips and Variations

• Leftover Korma Paste: Mix any remaining korma paste with yogurt to create a flavorful marinade for meat, fish, or vegetables before grilling. Alternatively, add it to carrot or sweet potato soups for an extra layer of spice and aroma.
• Adding Aromatics: For an enhanced flavor profile, consider adding fresh ginger and garlic to the onions during the initial frying stage.
• Vegetarian Option: Replace chicken with hearty vegetables like cauliflower, potatoes, and bell peppers for a delightful vegetarian korma.

This chicken korma recipe brings the best of traditional flavors to your table with minimal effort. Enjoy the creamy texture and rich taste of this authentic chicken korma recipe, perfect for any occasion.