Chicken korma rice

  • 15 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


Chicken korma rice
  • 2 tablespoon vegetable or peanut oil
  • 4 chicken thigh fillets, trimmed, cut into 3 cm pieces
  • 1 medium brown onion, finely chopped
  • 1/4 cup korma curry paste
  • 250 gram packet 90-second brown rice
  • 400 gram can chickpeas, rinsed
  • 3/4 cup chicken stock
  • 60 gram baby spinach leaves
  • 1/4 cup pistachio kernels, toasted, chopped pappadums, to serve


Chicken korma rice
  • 1
    Heat oil in a large frying pan over moderate heat. Cook and turn chicken tor 2-3 minutes or until seared. Transfer to a plate.
  • 2
    Add onion to pan: cook and stir tor 2 minutes. Stir in paste; cook and stir for SO seconds or until fragrant. Return chicken to pan; cook and stir tor 1-2 minutes or until combined. Reduce heat.
  • 3
    Stir in rice. chickpeas and stock. Cook, covered, for 6-8 minutes or until all liquid is absorbed and rice tender. Remove from heat; stir in spinach until wilted.
  • 4
    Spoon rice mixture into bowls. Sprinkle with nuts. Serve at once with pappadums.


Replace pistachio kernels with peanuts. Use curry powder instead of curry paste. You'll need 1 1/2 teaspoons.

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