Chicken Korma Curry & Rice

• Basmati Rice(300 g)
• Salt(1¾ tsp)
• Chicken thigh(650 g)
• Onion(1½)
• Garlic(3 cloves)
• Ginger(20 g)
• Rapeseed Oil(2 tbsp)
• Butter(25 g)
• Cumin(1½ tsp)
• Turmeric(1 tsp)
• Cinnamon(½ tsp)
• Garam Masala(2¼ tsp)
• Ground Coriander(1 tbsp)
• Cardamom(4)optional
• Greek yogurt(250 g)
• Cream(80 ml)
• Chicken Broth(250 ml)
• Black pepper(¾ tsp)
• Coriander(10 g)optional
• Flaked Almonds(25 g)optional

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, then turn heat to low.

   ~5 min

2. 2

   Cook the rice covered for 12 minutes. Turn off the heat and keep covered for 10 minutes to finish steaming.

   ~22 min

3. 3

   Meanwhile, cut {Chicken thigh} into irregular bite-size chunks. Finely chop {Onion}. Grate {Ginger} and {Garlic}.

   ~10 min

4. 4

   Heat {Vegetable oil} in a wide pot over medium-high heat. Add {Chicken thigh} and cook until lightly browned on the outside (it will finish in the sauce).

   ~6 min

5. 5

   Add {Onion} and cook, stirring, until softened and turning golden at the edges. Stir in {Ginger} and {Garlic} for 1 minute, then add {Cumin}, {Ground Coriander}, {Turmeric}, {Garam Masala}, {Cinnamon}, {Cardamom pod}, {Black pepper}, and {Salt}.

   ~8 min

6. 6

   Turn heat to low. Add {Greek yogurt} a spoon at a time, stirring well between additions so it stays smooth. Stir in {Chicken Stock} and simmer gently until the chicken is cooked through and the sauce thickens.

   ~12 min

7. 7

   Stir in {Cream} and simmer 3 minutes more. Turn off the heat and swirl in {Butter} until glossy. Taste and adjust with a little more {Salt} and {Black pepper} if needed. Spoon over the rice and finish with {Flaked Almonds} and {Fresh cilantro}.

   ~7 min