Chicken korma one-pot

Step by Step

Step 1

In a large bowl, combine the korma paste and coconut cream. Add the chicken thighs and stir to coat, then set aside for 20 minutes. Meanwhile, rinse the rice thoroughly; leave to soak in a bowl of cold water for 20 minutes. (If short on time, you can skip the marinating and soaking.)

Step 2

Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large, ovenproof sauté pan or large, shallow casserole dish over a medium-high heat. Add the onion and salt and fry for 5 minutes until softened, then add the coriander stalks and fry for another 1-2 minutes. Drain the rice and add to the pan with the chickpeas. (You can transfer everything to a large roasting tin at this stage if you prefer, or continue to cook in the pan.)

Step 3

Add 400ml water to the pan, then arrange the chicken on top, spooning over the marinade. Bake for 45-50 minutes until the chicken is cooked through, the juices run clear and no pink meat remains, and the rice is tender. Let stand for 10 minutes, then sprinkle over the coriander leaves and serve with the yogurt.