Chicken korma one-pot

Name: Chicken korma one-pot
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 290 g jar Patak's Korma Spice Paste; 160 ml can coconut cream; 1 kg pack Essential Chicken Thighs, Skin-on & Bone-in, trimmed of excess fat; 200 g basmati rice; 1 tbsp Vegetable oil; 1 onion, finely chopped; ½ tsp salt; 25 g pack coriander, leaves and stalks separated, stalks finely chopped, leaves roughly chopped; 400 g can chickpeas, drained and rinsed; Natural yogurt, to serve

This easy-win dinner can be cooked in one large, ovenproof pan or in a big roasting tin. Add some ginger and garlic to the onion if you have any to hand. The Eaziglide Neverstick2 Aluminium Non-Stick Shallow Casserole, 32cm has a wide cooking area which makes it ideal for curries. Exclusive to John Lewis, this product is suitable for all cookers including induction, can be used in the oven up to 260°C and features the Eaziglide lifetime guarantee.

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High protein

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins
PlusMarinating and standing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 290g jar Patak's Korma Spice Paste
160ml can coconut cream
1kg pack Essential Chicken Thighs, Skin-on & Bone-in, trimmed of excess fat
200g basmati rice
1 tbsp Vegetable oil
1 onion, finely chopped
½ tsp salt
½ x 25g pack coriander, leaves and stalks separated, stalks finely chopped, leaves roughly chopped
400g can chickpeas, drained and rinsed
Natural yogurt, to serve

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.)
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.)
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.

Cook’s tip

Leftover Korma paste? Mix this fragrant curry paste with yogurt to marinate meat, fish or vegetables before grilling or use to add spice and aroma to carrot or sweet-potato soups.

Typical values per serving when made using specific products in recipe