Chicken Korma Bake Recipe

Name: Chicken Korma Bake Recipe
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)

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After only 10 minutes of prep, this Chicken Korma recipes is ready using only one pan. This deliciously fragrant, mild, coconutty curry goes into the oven to bake to perfection.

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