Recipe Image
Servings:
2

Creamy Chicken Korma with Cilantro Rice and Naan

"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
Total Time
45min
Creamy Chicken Korma with Cilantro Rice and Naan Recipe | SideChef
2.0 
4 Ratings
Author: Chef'd
Servings: 
2

Ingredients

•
1
Serrano Chili
•
2/3 cup
Basmati Rice
•
4 tbsp
Granulated Sugar
•
8 fl oz
Kemps Heavy Whipping Cream
•
1
Lime
•
2
Garlic Naans
•
1 tbsp
Butter
•
1/2
Small Onion
•
4
(4 oz)
Boneless, Skinless Chicken Thighs
•
1 tbsp
Ground Turmeric
•
1 tbsp
Chili Powder
•
4 cloves
Garlic
•
1 cup
Fresh Cilantro
•
1 cup
Almond Flour
•
1 1/3 tbsp
Fresh Ginger
•
1 tsp
Salt

Cooking Instructions

1. 
Preheat oven to 375 degrees F (190 degrees C).
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.
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 (1 cup) and discard. Roughly chop the leaves, and set aside.
4. 
Pat dry the Boneless, Skinless Chicken Thighs (4) with a paper towel. Cut into one inch cubes, and set aside.
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 (1 cup) and Salt (1/2 tsp) . Combine well.
6. 
Add Kemps Heavy Whipping Cream (8 fl oz) and the boiling water to the spice and nut mixture and mix well. Allow to sit for five minutes until it thickens.
7. 
Meanwhile, in a medium saucepan over medium high heat, bring one cup of water to a boil. Add the Basmati Rice (2/3 cup) and Salt (1/2 tsp) . Stir and cover, then cook for 15 minutes over medium low heat.
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.
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.
10. 
Add chicken and cook for six minutes.
11. 
Add the cream and nut mixture and cook for nine minutes, stirring occasionally.
12. 
Place the Garlic Naans (2) directly onto the oven racks and bake for three minutes.
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.
14. 
Serve and enjoy!

Nutrition Per Serving

CALORIES
1965
FAT
105.8 g
PROTEIN
78.8 g
CARBS
178.3 g
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