Chicken Korma Bake Recipe | Simple Home Edit

Ingredients

• 800 g boneless, skinless chicken thighs (approximately 5–6 chicken thighs)
• 2 tbsp neutral oil or olive oil
• 1 tbsp mild curry powder (see note 1)
• 1 tbsp ground cumin
• 1 tbsp brown sugar
• ½ tsp sea salt flakes
• 1 tbsp korma curry paste
• ½ large red onion, finely sliced
• 1 tbsp finely grated garlic
• 300 g basmati rice, washed and drained (see note 2)
• 90 g korma curry paste
• 270 ml coconut milk
• 580 ml chicken stock
• 1 tbsp red wine vinegar
• 1 tbsp water
• 185 g natural yoghurt
• 2 tbsp finely chopped fresh mint
• ½ lime, juiced
• ¼ tsp freshly cracked black pepper
• Papadums (optional)
• ¼ bunch fresh coriander (cilantro), leaves picked
• 70 g mango chutney (optional)