Baked Chicken Korma with Jewelled Pilau Rice
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Baked Chicken Korma with Jewelled Pilau Rice
Recipe by Anjali Pathak
Serves - 4
Prep Time - 5 minutes
Cook Time - 60 minutes
Baked Chicken Korma
8 skinless chicken thighs
1 cup (280g) Greek yoghurt
½ jar Patak’s Korma Paste
Jewelled Pilau Rice
1 cup (200g) basmati rice, washed and soaked in water for 30 minutes
Good pinch of salt
2 tbsp vegetable oil
1 small onion, finely sliced
2 tbsp nuts, I like cashews and peanuts
2 tbsp raisins
2 tbsp pomegranate seeds
Small handful fresh coriander leaves, roughly chopped
Method
Preheat the oven to 200 degrees (C).
Marinate the chicken in yoghurt and Patak’s Korma Paste in a large baking dish. This can even be done a few hours before or even overnight.
Cover the dish with foil and bake in the oven for 1 hour.
Fill a pan with boiling water and add a good pinch of salt. Drain the soaked rice and add to the pan.
Allow to cook for 5-7 minutes, until the rice grains are soft.
Drain the rice through a colander, cover and allow to steam for a few minutes.
Place the pan back on the stove, heat the vegetable oil and fry the onions for 10 minutes until they are golden brown.
Stir in the nuts and raisins and pour in the rice.
Toss together with the pomegranate seeds and most of the fresh coriander
Serve the Baked Chicken Korma with Jewelled Pilau Rice sprinkled with the remaining fresh coriander.
