Chicken Korma and Ghee Rice

Halal

Mains

Oven

Poultry

Rice

Ever been in a scenario where unexpected guests are coming over? The clock is ticking, and you need a quick, delicious meal to serve up. We’ve got you!

This Chicken Korma and Ghee Rice recipe will save you the stress and impress your guests. Made effortlessly with Mayer’s innovative kitchen gear.

With the Mayer’s Combi Steam Oven (MMSO17-RG), watch it work wonders in just 30 mins.

Pro-tip: Whip up a batch of cool raita – it’s a game-changer with red onions, cucumber, mint leaves, yogurt, and a dash of salt and pepper.

Selamat berpuasa to our Muslim friends! 🌙

Ingredients

Adjust Servings

US / Metric

0.00

pieces

Boneless chicken thigh

0.00

pieces

Boneless chicken thigh

0.00

tbsp

Korma curry paste (store bought)

0.00

tbsp

Korma curry paste (store bought)

0.00

cups

Basmati rice

0.00

cups

Basmati rice

0.00

Chicken stock

0.00

Chicken stock

0.00

tbsp

Ghee

0.00

tbsp

Ghee

0.00

Bay leaves

0.00

Bay leaves

0.00

Cloves

0.00

Cloves

0.00

Cardamom pods

0.00

Cardamom pods

0.00

Cinnamon sticks

0.00

Cinnamon sticks

0.00

Fried shallots

0.00

Fried shallots

0.00

Red onion (sliced)

0.00

Red onion (sliced)

0.00

cloves

Garlic (chopped)

0.00

cloves

Garlic (chopped)

0.00

Cashew nuts (optional)

0.00

Cashew nuts (optional)

0.00

Raisins (optional)

0.00

Raisins (optional)

0.00

Cauliflower, cut in to small florets

0.00

Cauliflower, cut in to small florets

0.00

French beans, trimmed

0.00

French beans, trimmed

Cucumber-onion Raita

0.00

cup

Greek-style yogurt

0.00

cup

Greek-style yogurt

0.00

Cucumber, sliced

0.00

Cucumber, sliced

0.00

Red onion, sliced

0.00

Red onion, sliced

0.00

Mint leaves, sliced

0.00

Mint leaves, sliced

Salt and Pepper to taste

Garnish

Fried shallots

MInt leaves

Steps

1

Preheat the oven to 170°C (steam bake setting).

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2

Combine the chicken and korma paste in a large bowl.

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3

Spread rice evenly over the base of a large roasting pan. Pour over the stock.

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4

Sprinkle sliced red onion, chopped garlic, dried spices, fried shallots, cashews & raisins.

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5

Arrange chicken mixture and cauliflower in a single layer over the rice.

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6

Bake for 25 mins or until rice, chicken and cauliflower are golden.

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7

Arrange beans around the chicken mixture in the pan. Bake for another 5 mins or until the chicken is cooked through and the rice is almost tender. Carefully cover with foil. Set aside for 5 mins to stand.

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8

To make the cucumber-onion raita, place the yogurt, cucumber & onion in a separate small bowl. Stir until well combined. Season with salt and pepper to taste.

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