Chicken Korma and Ghee Rice

Halal
Mains
Oven
Poultry
Rice

Easy Level:

Cook Time:

Servings:

5-6 Pax

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
pieces
Boneless chicken thigh
0.00
pieces
pieces
Boneless chicken thigh
0.00
tbsp
tbsp
Korma curry paste (store bought)
0.00
tbsp
tbsp
Korma curry paste (store bought)
0.00
g
cups
Basmati rice
0.00
g
cups
Basmati rice
0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
0.00
tbsp
tbsp
Ghee
0.00
tbsp
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
g
g
Fried shallots
0.00
g
g
Fried shallots
0.00
Red onion (sliced)
0.00
Red onion (sliced)
0.00
cloves
cloves
Garlic (chopped)
0.00
cloves
cloves
Garlic (chopped)
0.00
g
g
Cashew nuts (optional)
0.00
g
g
Cashew nuts (optional)
0.00
g
g
Raisins (optional)
0.00
g
g
Raisins (optional)
0.00
Cauliflower, cut in to small florets
0.00
Cauliflower, cut in to small florets
0.00
g
g
French beans, trimmed
0.00
g
g
French beans, trimmed

Cucumber-onion Raita

0.00
g
cup
Greek-style yogurt
0.00
g
cup
Greek-style yogurt
0.00
Cucumber, sliced
0.00
Cucumber, sliced
0.00
Red onion, sliced
0.00
Red onion, sliced
0.00
g
g
Mint leaves, sliced
0.00
g
g
Mint leaves, sliced
Salt and Pepper to taste
Salt and Pepper to taste

Garnish

Fried shallots
Fried shallots
MInt leaves
MInt leaves

Steps

1

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

2

Combine the chicken and korma paste in a large bowl.
Combine the chicken and korma paste in a large bowl.
Mark as completed

3

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

4

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

5

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

6

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

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.
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.
Mark as completed

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.
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.
Mark as completed

9

Drizzle the raita over the finished dish or serve on the side. Sprinkle with the fried shallots & mint leaves to serve.
Drizzle the raita over the finished dish or serve on the side. Sprinkle with the fried shallots & mint leaves to serve.
Mark as completed

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