- 1 tbsp vegetable oil or ghee
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 skinless and boneless chicken thighs, cut into quarters
- 2 tbsp korma paste
- 250g pouch basamati rice
- 50g Greek yogurt
- ½ small pack mint, leaves finely chopped, plus extra to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ tbsp mango chutney
- pomegranate seeds and toasted flaked almonds, to serve
Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 mins. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.
Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste. Turn up the heat and add the yogurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 mins – you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.