Julie's Baked Chicken Korma Rice

Discover the comforting flavors of Julie's Baked Chicken Korma Rice, a one-pot wonder that combines tender, golden-seared chicken thighs with aromatic basmati rice infused with warm spices and creamy coconut milk. Perfectly seasoned with korma curry paste, fresh ginger, and fragrant whole spices like cinnamon and cardamom, this oven-baked dish offers a rich and satisfying depth of flavor with minimal effort. Ideal for busy weeknights or an impressive dinner, this easy-to-follow recipe is ready in just over an hour and serves up to four. Garnished with fresh cilantro, Julie's Baked Chicken Korma Rice is a flavorful fusion of Indian-inspired comfort food that will leave your kitchen smelling irresistible.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 2 cups Basmati rice
• 4 tablespoons Korma curry paste
• 1 can (13.5 oz) Coconut milk
• 2.5 cups Chicken stock
• 1 medium Onion (finely diced)
• 3 pieces Garlic cloves (minced)
• 1 tablespoon Ginger (fresh, grated)
• 2 tablespoons Vegetable oil
• 0.25 cup Cilantro (fresh, chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 piece Cinnamon stick
• 4 pieces Green cardamom pods
• 1 piece Bay leaf

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the basmati rice under cold water until the water runs clear, then set it aside to drain.

Step 3

Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium heat.

Step 4

Season the chicken thighs with salt and black pepper. Sear them in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.

Step 5

In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.

Step 6

Add the minced garlic, grated ginger, cinnamon stick, cardamom pods, and bay leaf. Sauté for an additional minute until fragrant.

Step 7

Stir in the korma curry paste and cook for 1-2 minutes to release its flavors.

Step 8

Add the basmati rice to the skillet and stir to coat the grains in the curry paste.

Step 9

Pour in the coconut milk and chicken stock, then stir to combine. Bring the mixture to a gentle simmer.

Step 10

Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.

Step 11

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 12

Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Step 13

Remove the skillet from the oven and let it rest for 5 minutes. Discard the cinnamon stick, cardamom pods, and bay leaf.

Step 14

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(2561.4g)

Amount per serving	% Daily Value*
Calories	2533.4

Total Fat 111.5g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 617.2mg	0%
Sodium 3718.8mg	0%
Total Carbohydrate 170.6g	0%
Dietary Fiber 9.5g	0%
Total Sugars 39.9g
Protein 208.0g	0%

Vitamin D 30IU	0%
Calcium 306.7mg	0%
Iron 18.7mg	0%
Potassium 2391.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 33.0%

Carbs: 27.1%