DSC_4546

Warm Chicken Korma with Fluffed Jasmine Rice

Tender chicken and caramelized onions in a curried-yogurt korma sauce over uffed jasmine rice. Topped with fresh cilantro.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free

With Ancient Indian Spices in town, we’re now able to make our favorite Indian dish in the comfort of home! Their authentic korma spice blend adds naturally warming spices to a tangy yogurt sauce – perfect for cold days. It’s so surprisingly simple to make that it easily hits one- pot-wonder status in our book.

Ingredients
Jasmine rice
Tomato paste
Almonds
Cilantro
Onion
Chicken breast
Yogurt
Korma spices
Featured Ingredient Partners:

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Simmer To stew gently below or just at boiling point.
Garnish To add decorative or savory touches to food.

What you need

Medium, deep sauté pan

Medium mixing bowl

Medium pot with lid

Cooking Instructions

DSC_4488
Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Peel onion, discard peel and julienne. Tear cilantro leaves and stems. Rough chop almonds. Remove chicken breasts from package; rinse and pat dry. Cut into 1" pieces.

DSC_0026
Step 2: COOK RICE

Place jasmine rice, 11⁄4 cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin marinating the chicken (Step #3).

DSC_4514
Step 3: MARINATE CHICKEN

Place chicken pieces in a medium bowl. Add yogurt, korma spices and a pinch of salt and pepper. Toss and massage using both hands until fully incorporated. Set aside and allow 15-20 min to marinate. Note: the longer the chicken marinates the better! While the chicken is marinating caramelize the onions (Step #4).

DSC_4516
Step 4: CARAMELIZE ONIONS

Heat 1 Tbsp. oil in medium deep sauté pan over medium heat. Add onions and a pinch of salt and pepper. Sauté, stirring ocasionally, until onions are caramelized, tender and browned, about 8-10 min. Remove from pan and set aside.

DSC_4521
Step 5: FINISH KORMA

Once chicken has nished marinating, heat 1 Tbsp. oil in previously used pan over medium heat. Add chicken (with all marinade) and tomato paste to pan. Cook, stirring constantly until very aromatic and beginning to brown, about 4-5 min. Add 1 cup water and almonds to deglaze pan. Stir well until incorporated and bring to a simmer. Reduce heat and simmer chicken korma for 15-20 min until chicken is fully cooked and sauce has reduced by about 1⁄2. USDA recommends cooking chicken to an internal temperature of 165oF.

DSC_4543
Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with chicken korma and plenty of sauce. Garnish with cilantro. Enjoy!