Chicken Korma Bake

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 55 years 7 months 18 day

Ingredientes

800 g (1¾ lb) boneless, skinless chicken thighs (approximately 5–6 chicken thighs)

2 tbsp neutral oil or olive oil

1 tbsp mild curry powder (see notes 1 and 2)

1 tbsp ground cumin

1 tbsp brown sugar

½ tsp sea salt flakes

1 tbsp korma curry paste (see note 2 about gluten)

½ large red onion, finely sliced

1 tbsp finely grated garlic

1½ cups (300 g) basmati rice, washed and drained (see note 3)

⅓ cup (90 g) korma curry paste (see note 2 about gluten)

½ tsp sea salt flakes

270 ml (9 fl oz) coconut milk

2⅓ cups (580 ml) chicken stock (see note 2 about gluten)

½ large red onion, finely sliced

1 tbsp red wine vinegar

1 tbsp water

½ tsp sea salt flakes

¾ cup (185 g) natural yoghurt

2 tbsp finely chopped fresh mint

Juice of ½ lime

½ tsp sea salt flakes

¼ tsp cracked black pepper

8 pappadums (see note 2 about gluten)

¼ bunch fresh coriander (cilantro), leaves picked

¼ cup (70 g) mango chutney (optional) (see note 2 re gluten)

Instrucciones

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

Marinate the chicken

– In a medium bowl, combine the chicken with the oil, curry powder, cumin, brown sugar, salt and korma paste. Use tongs to coat the chicken thoroughly and evenly.

Prepare the rice

– To a large baking dish, add the onion, garlic, rice, korma paste, salt and coconut milk. Use a wooden spoon to stir the mixture, taking care to incorporate the coconut milk into the rice well, so that it is smooth and most of the lumps have been removed.

Combine the chicken and rice

– Add the chicken stock and stir to combine. Nestle the marinated chicken thighs into the rice. Scrape any extra marinade out of the bowl and onto the chicken. Some of the chicken may be partially submerged, and that is okay.

Bake

– Cover (with a lid or foil) and bake for 30 minutes.

Remove the lid or foil and continue baking for 15 minutes, or until the chicken is fully cooked and the excess liquid has cooked off. Allow to stand for 10 minutes – this allows the rice to absorb any remaining moisture. Remove the chicken from the pan using tongs and set aside on a plate. Use a fork to fluff up and combine the rice into the sauce (there will be parts that are more “saucy” than others). Return the chicken to the rice (if there’s still too much liquid, see note 4).

Pickled onions

– To make the pickled red onions, add the onion, vinegar, water and salt to a medium bowl. Toss to combine.

Mint yoghurt

– To make the mint yoghurt, combine the yoghurt, mint, lime, salt and pepper in a medium bowl.

Serve

– Serve the chicken korma bake with the mint yoghurt, pickled red onions, pappadums, coriander and mango chutney, if using.

Nutrición

• Tamaño de la Porción: One pan
• Calorías: 994
• Grasa Total: 56.3 g
• Grasa Saturada: 21 g
• Grasa Trans: 0.1 g
• Colesterol: 192.2 mg
• Sodio: 2609.1 mg
• Carbohidratos Totales: 62.4 g
• Fibra Dietética: 10 g
• Azúcares Totales: 14.7 g
• Proteína: 63.4 g