Chicken korma with baby spinach and coconut basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Marinate the chicken

Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a medium bowl, stir together the garlic, ginger, yogurt, tomato paste, cashew butter, korma spice blend, and as many chile flakes as you like. Add the chicken, stir to coat, and let stand, stirring occasionally, while you start the rice.

Cook the rice

Rinse the rice.
Measure out ½ cup coconut milk; set aside the rest for the chicken.

In a small sauce pot, combine the rice, ½ cup coconut milk, and ½ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, make the chicken korma.

Cook the chicken korma

Peel and thinly slice enough yellow onion to measure 1 cup.

In a large frying pan over medium-high heat, warm the butter and 1 teaspoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the chicken and marinade, reduce the heat to medium, and cook, stirring occasionally, until the chicken is starting to brown, 6 to 8 minutes.
Add the remaining ½ cup coconut milk and ½ cup water. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through, 4 to 5 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
When the chicken korma is almost done, prepare the naan and the garnish.

Warm the naan

On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast in a toaster. Cut or tear the naan into quarters.

Prep the garnish

Coarsely chop the cilantro.

Serve

Transfer the rice to individual bowls and top with the chicken korma. Garnish with the cilantro and serve with the naan.

Chicken korma with baby spinach and coconut basmati rice

Name: Chicken korma with baby spinach and coconut basmati rice
Cook time: 30 min
Yield: 2
Ingredients: 1 or 2 cloves peeled fresh garlic; 1-inch piece fresh ginger; 10 ounces boneless skinless chicken thigh pieces; ¼ cup Greek yogurt; 1 tablespoon tomato paste; 3 tablespoons cashew butter; Korma spice blend (garam masala - cardamom); ¼ teaspoon red chile flakes (optional); ½ cup basmati rice; 1 cup coconut milk; 1 yellow onion; 1 tablespoon unsalted butter; ¼ pound baby spinach; 1 naan; 3 or 4 sprigs fresh cilantro

2 Servings, 830 Calories/Serving

30–40 Minutes

An aromatic dish first cooked up for Mughal emperors, our chicken korma gets the royal treatment with our house-made spice blend and is ready in just 30 minutes.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 cloves peeled fresh garlic
1-inch piece fresh ginger
10 ounces boneless skinless chicken thigh pieces
¼ cup Greek yogurt
1 tablespoon tomato paste
3 tablespoons cashew butter
Korma spice blend (garam masala - cardamom)
¼ teaspoon red chile flakes (optional)
½ cup basmati rice
1 cup coconut milk
1 yellow onion
1 tablespoon unsalted butter
¼ pound baby spinach
1 naan
3 or 4 sprigs fresh cilantro

Ingredient IQ

Coconut milk is made from the white meat of the coconut, finely ground and soaked in water. As it soaks, a layer of coconut cream rises to the top and is then skimmed off, while the remaining liquid is strained. Coconut milk is an excellent replacement for cream, as it is used here.

Make It Ahead
You can marinate the chicken and make the chicken korma (Steps 1 and 3) up to 1 day ahead; let the korma cool, cover, and refrigerate. The next day, make the rice (Step 1) then reheat the korma as you prep the naan and garnish (Steps 4 and 5).

Nutrition per serving

Calories 830, Total Fat 34g (44% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 360mg (16% DV), Total Carb. 86g (31% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Contains: Milk, Eggs, Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Marinate the chicken

Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

Cook the rice

Rinse the rice.
Measure out ½ cup coconut milk; set aside the rest for the chicken.

Cook the chicken korma

Peel and thinly slice enough yellow onion to measure 1 cup.

Warm the naan

Prep the garnish

Coarsely chop the cilantro.

Serve

Transfer the rice to individual bowls and top with the chicken korma. Garnish with the cilantro and serve with the naan.

Instructions

Chicken korma with baby spinach and coconut basmati rice

Chicken korma with baby spinach and coconut basmati rice

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In your bag

Ingredient IQ

Instructions