Chicken Korma with Royal® Basmati Rice
45 Minutes
Indian/Indian Fusion
Serves: 4
We created this Chicken Korma with Royal® Chef’s Secret Long Grain Basmati Rice recipe in celebration of the last day of Ramadan to break the traditional fasting – dig in!
Ingredients
1 3/4 cups water
1 cup Royal® Chef’s Secret Long Grain Basmati Rice
Pinch of salt
6 chicken thighs, boneless and skinless
2 tablespoons tomato paste
1 tablespoon sized piece of fresh ginger, peeled
2 cloves garlic
1 tablespoon garam masala
1/4 teaspoon crushed red pepper
1/2 teaspoon paprika
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 cup almonds
3/4 cup whole milk yogurt
1 tablespoon olive oil
3 tablespoons butter
1 yellow onion, diced
1/4 cup heavy cream
Preparation
- In a medium sauce pot, bring water to a boil.
- Add rice and salt and reduce heat to low.
- Cover and cook for 15 minutes, or until water is absorbed.
- Meanwhile, cut the chicken thighs into small 1 1/2 to 2-inch chunks and put them in a large bowl.
- Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high-speed until completely smooth.
- Add the mixture to the bowl with the chicken along with the yogurt and mix well.
- Cover and refrigerate for 1-2 hours.
- Add the oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
- Add the onions and cook for 5-7 minutes, or until just caramelized.
- Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through.
- Add the heavy cream to the skillet and mix well, cooking for an additional 3-4 minutes.
- Let cool and slightly thicken. Serve hot with the prepared rice.
