Updated: Oct 5
We all love the idea of a homemade curry, but between the countless ingredients, pots & pans and the cooking time to get it 'just right' isn't quite worth it.
This simple recipe uses minimal ingredients (& tastes just as good - if not better - than your local takeaway), one pan and can be prepped in advance, not to mention only takes an hour to cook!
It combines tender chicken, flavourful rice and a delicious, authentic korma sauce into one, just spoon & serve alongside your favourite accompaniments.
This recipe uses chicken thighs - but swap these out for chicken alternatives & this is fully vegan or check out this version here - that uses butter beans!
200g dried basmati rice
30g plain yoghurt
20g Minced Garlic
6 chicken thighs - whole (thigh fillets can be used)
1 onion - chopped
400ml coconut milk
200ml chicken stock
In a bowl or container, add the yoghurt, 20g curry powder and chicken thighs, mix well until completely coated, set aside.
In a large, ovenproof pan, heat 1tbsp oil, butter or alternative, add the onion and cook for 4-5 minutes or until softened, add the korma powder and cook for a further minute until fragrant.
Add the rice, chicken stock, coconut milk, garlic and remaining seasoning, stir well.
Place the chicken thighs on top and cover with foil, bake for 45 minutes.
Remove from the oven and remove the thighs, stir the rice mix well and add more liquid if necessary, return the chicken to the pan and cook uncovered for a further 15 minutes.
Simply spoon out and serve piping hot with your favourite bread.