Chicken korma one-pot
Making a fragrant curry doesn’t have to mean standing over a bubbling pot. This easy-win dinner can be cooked in one large, ovenproof pan or in a big roasting tin. Add some grated ginger and garlic to the onion to level up. The Eaziglide Neverstick2 Aluminium Non-Stick Shallow Casserole, 32cm has a wide cooking area which makes it ideal for curries. Exclusive to John Lewis, this product is suitable for all cookers including induction, can be used in the oven up to 260°C and features the Eaziglide lifetime guarantee. If you're cooking over the weekend, explore the range of chicken curry recipes to add to your mix.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- PlusMarinating and standing
Ingredients
- ½ x 290g jar Patak's Korma Spice Paste
- 160ml can coconut cream
- 1kg pack Essential Slower Reared Chicken Thighs, trimmed of excess fat
- 200g basmati rice
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- ½ tsp salt
- ½ x 25g pack coriander, stalks finely chopped, leaves roughly chopped
- 400g can chickpeas, drained and rinsed
- Natural yogurt, to serve (optional)
Method
In a large bowl, combine the korma paste and coconut cream. Add the chicken thighs and stir to coat, then set aside for 20 minutes. Meanwhile, rinse the rice thoroughly and leave to soak in a bowl of cold water for 20 minutes. (If short on time, you can skip the marinating and soaking.)
Preheat the oven to 200ºC/180ºC fan/gas 6. Heat the oil in a large, ovenproof sauté pan or large, shallow casserole dish over a medium-high heat. Add the onion and salt and fry for 5 minutes until softened, then add the coriander stalks and fry for another 1-2 minutes.
Drain the rice and add to the pan with the chickpeas (you can transfer everything to a large roasting tin at this stage if you prefer, or continue to cook in the pan). Add 400ml water to the pan, then arrange the chicken on top, spooning over the marinade.
Bake for 45-50 minutes until the chicken is cooked through, the juices run clear and no pink meat remains, and the rice is tender. Leave to rest for 10 minutes, top with the coriander leaves and serve with natural yogurt, if you like.
Cook’s tip
Mix any leftover korma paste with yogurt to marinate meat, fish or veggies before grilling, or use to add spice and aroma to carrot or sweet potato soup.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,820kJ/ 916kcals |
|---|---|
Fat | 54.6g |
Saturated Fat | 19.4g |
Carbohydrates | 57.1g |
Sugars | 6.4g |
Fibre | 5.1g |
Protein | 46.4g |
Salt | 2.9g |