Creamy Coconut Chicken Korma with Peas

By Sprig Originals ✓ · cooked up in Sprig

A gentle, creamy skillet korma built for small eaters: sweet softened onion, mild curry powder and coconut milk simmered with tender bites of chicken and sweet green peas. Nothing hot, nothing chewy, and it all spoons beautifully over fluffy basmati rice. Ten ingredients, one pan, on the table in about 45 minutes.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp mild curry powder
• 1 tbsp tomato paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup frozen peas
• 1 tsp salt

• 1.5 cups basmati rice

Instructions

1. Rinse the basmati rice under cold water until the water runs mostly clear, then combine with 2 1/4 cups water and a pinch of the salt in a saucepan. Bring to a boil, cover, reduce to the lowest heat and cook 12 minutes, then leave covered off the heat while you make the korma.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, for 7 to 8 minutes until very soft and translucent — let it stay pale rather than browning, which keeps the sauce sweet and mild.
3. Stir in the garlic, curry powder and tomato paste and cook for 1 minute, stirring constantly, until the pan smells fragrant and the paste darkens slightly.
4. Add the chicken pieces and 1/2 teaspoon of the salt. Stir for 3 to 4 minutes, just until the outsides turn from pink to pale, coating every piece in the spice mixture.
5. Pour in the coconut milk plus 1/4 cup water, scraping the bottom of the pan. Bring to a bare simmer, then cook uncovered over medium-low for 15 minutes, stirring every few minutes, until the chicken is tender and cooked through (165°F) and the sauce coats a spoon. Stir in the frozen peas for the last 3 minutes.
6. Taste and add the remaining salt as needed. Fluff the rice with a fork and serve the korma spooned over the top.

Chef's tips

Nutrition (per serving, estimated)

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