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Creamy Chicken Korma with Cilantro Rice and Naan

16 INGREDIENTS • 14 STEPS • 45MINS

Creamy Chicken Korma with Cilantro Rice and Naan

Recipe

2.0

4 ratings
"This dish has its origins in the kitchens of Persian nobility and can now be found on Indian menus all over the world. There are many different versions to be found throughout India, but I find this relatively simple version to be one of my favorites." - Simon Majumdar
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"This dish has its origins in the kitchens of Persian nobility and can now be found on Indian menus all over the world. There are many different versions to be found throughout India, but I find this relatively simple version to be one of my favorites." - Simon Majumdar
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

$7.20

Cost Per Serving

Ingredients

Servings
2
us / metric
Serrano Chili
1
Serrano Chili
Basmati Rice
115 g
Basmati Rice
Granulated Sugar
4 Tbsp
Granulated Sugar
Whipping Cream
235 mL
Whipping Cream
Lime
1
Lime
Garlic Naan
2
Garlic Naans
Butter
1 Tbsp
Butter
Onion
1/2
Small Onion
Boneless, Skinless Chicken Thigh
4
(4 oz)
Boneless, Skinless Chicken Thighs
Ground Turmeric
1 Tbsp
Ground Turmeric
Chili Powder
1 Tbsp
Chili Powder
Garlic
4 cloves
Garlic
Fresh Cilantro
15 g
Fresh Cilantro
Almond Flour
120 g
Almond Flour
Fresh Ginger
1 1/3 Tbsp
Fresh Ginger
Salt
1 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
1965
Fat
105.8 g
Protein
78.8 g
Carbs
178.3 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C).
step 1 Preheat oven to 375 degrees F (190 degrees C).
step 2
Finely chop Garlic (4 cloves), and set in a small bowl. Peel and mince the Fresh Ginger (1 1/3 Tbsp) and add to small bowl. Slice Onion (1/2) into quarter inch diced pieces, and add to small bowl.
step 2 Finely chop Garlic (4 cloves), and set in a small bowl. Peel and mince the Fresh Ginger (1 1/3 Tbsp) and add to small bowl. Slice Onion (1/2) into quarter inch diced pieces, and add to small bowl.
step 3
Slice the Serrano Chili (1) in half and remove the stems and seeds and discard. Dice into quarter inch diced pieces, and add to small bowl. Remove the stems from Fresh Cilantro (15 g) and discard. Roughly chop the leaves, and set aside.
step 4
Pat dry the Boneless, Skinless Chicken Thighs (4) with a paper towel. Cut into one inch cubes, and set aside.
step 4 Pat dry the Boneless, Skinless Chicken Thighs (4) with a paper towel. Cut into one inch cubes, and set aside.
step 5
In a medium saucepan over medium high heat, bring a half cup of water to a boil. Meanwhile, in a medium bowl, mix Granulated Sugar (4 Tbsp), Chili Powder (1 Tbsp), Ground Turmeric (1 Tbsp), Almond Flour (120 g) and Salt (1/2 tsp). Combine well.
step 6
Add Whipping Cream (235 mL) and the boiling water to the spice and nut mixture and mix well. Allow to sit for five minutes until it thickens.
step 6 Add Whipping Cream (235 mL) and the boiling water to the spice and nut mixture and mix well. Allow to sit for five minutes until it thickens.
step 7
Meanwhile, in a medium saucepan over medium high heat, bring one cup of water to a boil. Add the Basmati Rice (115 g) and Salt (1/2 tsp). Stir and cover, then cook for 15 minutes over medium low heat.
step 8
Remove from heat and let sit, covered for five minutes before fluffing with a fork. Stir in the Butter (1 Tbsp) and nearly all the Cilantro. Set aside.
step 8 Remove from heat and let sit, covered for five minutes before fluffing with a fork. Stir in the Butter (1 Tbsp) and nearly all the Cilantro. Set aside.
step 9
Meanwhile, heat two tablespoons of oil in a large pan, add garlic, onion and serrano chili. Reduce the heat to medium and cook for two minutes.
step 10
Add chicken and cook for six minutes.
step 11
Add the cream and nut mixture and cook for nine minutes, stirring occasionally.
step 11 Add the cream and nut mixture and cook for nine minutes, stirring occasionally.
step 12
Place the Garlic Naans (2) directly onto the oven racks and bake for three minutes.
step 13
In the center of two plates, scoop cilantro rice and top with chicken. Garnish with chopped cilantro and squeeze fresh Lime (1) juice evenly over each dish. Serve naan bread on the side.
step 13 In the center of two plates, scoop cilantro rice and top with chicken. Garnish with chopped cilantro and squeeze fresh Lime (1) juice evenly over each dish. Serve naan bread on the side.
step 14
Serve and enjoy!
step 14 Serve and enjoy!

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