Chicken corma for the oven
Hot India
meat
main course
easy
Ingredients for 4 persons
- 200 g basmati rice washed
- 4 tsp Korma paste
- 2 onions sliced
- 2 bell peppers cut into cubes
- 1 can coconut milk (400g)
- 150 g water
- 2 tbsp TOMAMI Bayern (Vegami)
- 1 tbsp TOMAMI Hot India
- 1.5 tsp salt
- 1 tsp ground ginger
- ½ tsp ground cumin
- 4 chicken drumsticks or 6 chicken leg quarters
- 3 tbsp oil
- 2 tsp mild curry powder
- ½ bunch fresh mint
- 200 g yoghurt
Preparation
Mix the chicken thighs with the oil and mild curry powder.
Wash and chop the mint. Mix the yoghurt, season lightly with pepper and refrigerate until ready to serve.
Mix all the other ingredients in a large baking dish. Once everything is evenly distributed, spread the chicken on top and cover with aluminium foil.
Bake in the oven (fan oven) at 180°C for 35 minutes. Remove the foil and bake for another 10 minutes at 210°C until the meat is browned.
Garnish with yoghurt and mint and serve.
If you like, you can add more TOMAMI Hot India.
