A Taste of India: Aromatic Chicken Korma with Fragrant Basmati Rice

Hello, fellow food enthusiasts! It’s Al here, back with another exciting recipe to share with you all. Today, we’re diving into the delightful world of Indian cuisine with a dish that’s close to my heart: Aromatic Chicken Korma with Fragrant Basmati Rice. Trust me, this one’s a real treat!

Living in the UK, we’re truly blessed with a vibrant culinary scene that embraces flavors from all corners of the globe. One of my favorite things to do at home is to recreate those wonderful dishes we enjoy at our local restaurants. And what better cuisine to bring into our kitchens than the tantalizing, spice-rich world of Indian food?

The first time I made Chicken Korma, I was absolutely blown away by how the combination of spices created such a rich, aromatic, and satisfying dish. The creamy sauce, tender chicken, and fluffy basmati rice are a match made in heaven. Plus, it’s a great way to bring the family together for a comforting and flavorful meal.

Let’s dive into the recipe, shall we?

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp turmeric powder
• 1 tsp ground paprika
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 400ml coconut milk
• 200ml chicken stock
• 2 tbsp tomato paste
• 100g plain yogurt
• 50g ground almonds
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 200g basmati rice
• 400ml water
• 1 bay leaf
• 1 tsp cumin seeds

Method

1. Heat the vegetable oil in a large, deep pan over medium heat.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the garlic and ginger, and cook for another 1-2 minutes, stirring frequently, until fragrant.
4. Stir in the ground coriander, ground cumin, turmeric powder, ground paprika, ground cinnamon, and ground cardamom. Cook for 1-2 minutes to toast the spices.
5. Add the chicken pieces to the pan, cooking for 5-7 minutes, until the chicken is browned on all sides.
6. Pour in the coconut milk, chicken stock, and tomato paste. Stir to combine everything well.
7. Reduce the heat to low, cover the pan, and let the mixture simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld.
8. While the chicken is simmering, rinse the basmati rice under cold water until the water runs clear.
9. In a separate pot, bring 400ml of water to a boil, add a pinch of salt, the cumin seeds, and a bay leaf.
10. Add the rinsed basmati rice to the boiling water. Reduce the heat to low, cover, and simmer for 10-12 minutes until the rice is tender and water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
11. After the chicken mixture has simmered, add the plain yogurt, ground almonds, and lemon juice to the pan. Stir thoroughly and season with salt and pepper to taste. Let it simmer for another 5 minutes to thicken the sauce.
12. Remove the bay leaf from the rice. Serve the chicken korma over the fragrant basmati rice, garnished with freshly chopped cilantro.

There you have it – a delightful, home-cooked Chicken Korma that’s sure to impress. Not only is this dish packed with flavor, but it’s also surprisingly easy to make. Perfect for a cosy night in or to share with friends and family.

I hope you enjoy making and eating this dish as much as I do! Don’t forget to share your photos and thoughts in the comments below. Happy cooking!

Cheers,

Al

Ingredients

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp turmeric powder
• 1 tsp ground paprika
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 400ml coconut milk
• 200ml chicken stock
• 2 tbsp tomato paste
• 100g plain yogurt
• 50g ground almonds
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 200g basmati rice
• 400ml water
• 1 bay leaf
• 1 tsp cumin seeds

Method

Method

1. Heat the vegetable oil in a large, deep pan over medium heat.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the garlic and ginger, and cook for another 1-2 minutes, stirring frequently, until fragrant.
4. Stir in the ground coriander, ground cumin, turmeric powder, ground paprika, ground cinnamon, and ground cardamom. Cook for 1-2 minutes to toast the spices.
5. Add the chicken pieces to the pan, cooking for 5-7 minutes, until the chicken is browned on all sides.
6. Pour in the coconut milk, chicken stock, and tomato paste. Stir to combine everything well.
7. Reduce the heat to low, cover the pan, and let the mixture simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld.
8. While the chicken is simmering, rinse the basmati rice under cold water until the water runs clear.
9. In a separate pot, bring 400ml of water to a boil, add a pinch of salt, the cumin seeds, and a bay leaf.
10. Add the rinsed basmati rice to the boiling water. Reduce the heat to low, cover, and simmer for 10-12 minutes until the rice is tender and water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
11. After the chicken mixture has simmered, add the plain yogurt, ground almonds, and lemon juice to the pan. Stir thoroughly and season with salt and pepper to taste. Let it simmer for another 5 minutes to thicken the sauce.
12. Remove the bay leaf from the rice. Serve the chicken korma over the fragrant basmati rice, garnished with freshly chopped cilantro.