Chicken Korma Curry & Rice

Ingredients

• 300 g Basmati Rice
• 600 ml Water
• 10 g Salt
• 650 g Chicken thigh
• 250 g Onion
• 3 clove Garlic
• 20 g Ginger
• 30 ml Rapeseed Oil
• 25 g Butter
• 4 g Cumin
• 3 g Turmeric
• 1 g Cinnamon
• 6 g Garam Masala
• 6 g Ground Coriander
• 4 Cardamom(optional)
• 250 g Greek yogurt
• 80 ml Cream
• 250 ml Chicken Broth
• 2 g Black pepper
• 10 g Coriander(optional)
• 25 g Flaked Almonds(optional)

Method

1. 1

   Prep: Cut Chicken thigh into irregular 3–4 cm chunks. Finely slice Onion. Grate Ginger and finely chop Garlic. Lightly crush Cardamom pod (if using).

2. 2

   Cook the rice: Rinse Basmati Rice until the water runs mostly clear. Add to a pot with Water and 6g Salt, bring to a boil, cover, then simmer gently until tender. Turn off heat and keep covered.

3. 3

   Start the korma base: Heat Vegetable oil and Butter in a deep pot. Add Onion with 4g Salt and cook until very soft and lightly golden. Stir in Garlic and Ginger for 1 minute.

4. 4

   Bloom spices and coat chicken: Stir in Cumin, Ground Coriander, Turmeric, Cinnamon, Garam Masala, and Cardamom pod (if using) for 30–60 seconds. Add Chicken thigh chunks and stir until coated and no longer pink on the outside.

5. 5

   Simmer to thicken: Pour in Chicken Stock and bring to a steady simmer. Cook uncovered, stirring occasionally, until the chicken is cooked through and the sauce reduces slightly.

6. 6

   Finish the korma: Lower heat. Stir in Greek yogurt a spoonful at a time, then add Cream and Black pepper. Simmer very gently for 2 minutes until thick, pale, and glossy (do not boil hard). Taste and adjust Salt. Serve over rice, topped with Fresh cilantro and Flaked Almonds (optional).