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Chicken korma with coconut rice recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
A comforting and crowd-pleasing family favorite that will warm your hearts with every bite!
Ingredients:
  • 750g Australian Chicken Thigh Fillets, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 tsp finely grated ginger
  • 375g pkt MasterFoods® Creamy Korma Cooking Sauce*
  • 400g can chickpeas, rinsed, drained
  • 250g cherry tomatoes
  • 60g baby spinach leaves
  • 40g almond
  • 82.50 ml coriander sprigs
  • 300g white rice
  • 400ml can coconut milk
  • 2 tsp ground coriander
  • 2 tsp mustard seeds
  • 2.50 gm ground cumin
Instructions:
  • In a medium saucepan, bring together rice, coconut milk, coriander, mustard seeds, cumin, and 1 2/3 cups (410ml) water. Boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  • Heat oil in a large deep frying pan over high heat. Cook chicken in two batches for 3 minutes each, stirring occasionally until browned. Transfer the cooked chicken to a heatproof bowl.
  • Lower the heat to medium. Sauté onion and ginger in the pan for about 3 minutes until the onion turns soft. Add back the chicken to the pan along with MasterFoods® cooking sauce, chickpeas, and tomatoes. Simmer and stir occasionally for 10 minutes or until the chicken is fully cooked and the sauce thickens.
  • Take off the heat and gently mix in the fresh spinach. Serve the flavorful rice and korma in individual bowls, then top with sliced almonds and fresh coriander sprigs.

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