Imported from TikTok

Chicken Korma Rice Bake

Name: Chicken Korma Rice Bake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 200 g basmati rice (washed); 4 tbsp korma curry paste; 1 red onion (sliced); 2 garlic cloves (diced); 1 tin coconut milk (approximately 400 g; source does not specify tin size); 6 chicken thighs (source does not specify whether bone-in or boneless; estimated as boneless, skinless thighs); olive oil (amount not specified); 2 tsp mild curry powder; 2 tsp caster sugar; 1 tsp ground ginger (source says ginger; interpreted as ground ginger); 0.5 tsp ground cumin; 175 ml chicken stock (optional; add 150–200 ml if there does not seem to be enough liquid); fresh coriander (for garnish; amount not specified); mint yogurt (optional, for serving; amount not specified); mango chutney (optional, for serving; amount not specified)

Recipe by PlanetFood @thisisplanetfood · TikTok

Imported by Ilpo Vilminko on SeeMeCook

A creamy, mildly spiced one-dish bake combining basmati rice, chicken thighs, coconut milk, korma paste, onion, and garlic. Finish with fresh coriander, with optional mint yogurt and mango chutney.

4 servings75 minSouth Asian

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Ingredients

200 g basmati rice (washed)
4 tbsp korma curry paste
1 red onion (sliced)
2 garlic cloves (diced)
1 tin coconut milk (approximately 400 g; source does not specify tin size)
6 chicken thighs (source does not specify whether bone-in or boneless; estimated as boneless, skinless thighs)
olive oil (amount not specified)
2 tsp mild curry powder
2 tsp caster sugar
1 tsp ground ginger (source says ginger; interpreted as ground ginger)
0.5 tsp ground cumin
175 ml chicken stock (optional; add 150–200 ml if there does not seem to be enough liquid)
fresh coriander (for garnish; amount not specified)
mint yogurt (optional, for serving; amount not specified)
mango chutney (optional, for serving; amount not specified)

Steps

1
Preheat the oven to 180°C. Prepare a casserole dish and add the washed basmati rice.
2
Add the korma curry paste, sliced red onion, and diced garlic to the casserole dish.
3
Add the coconut milk, chicken thighs, and a drizzle of olive oil.
4
Season with the mild curry powder, caster sugar, ground ginger, and cumin.
5
Give everything a good mix. If the mixture does not seem to contain enough liquid to cook the rice, add 150–200 ml chicken stock.
6
Cover the casserole dish with foil and bake at 180°C. Check it after 45 minutes.
7
If the rice and chicken are not cooked after 45 minutes, replace the foil and bake for a further 15 minutes.
8
Garnish with fresh coriander. Serve with mint yogurt and mango chutney if desired.

Notes

The source does not specify the coconut-milk tin size, chicken-thigh type, the amount of olive oil, or the exact amount of garnishes and optional accompaniments. It also does not explicitly state whether the foil is applied before the initial bake, although “replace foil” indicates that the dish is covered during baking. A comment reports that adding extra stock may help if the bake is dry, but this is not part of the primary recipe and the source already provides a 150–200 ml stock adjustment.