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
½ tbsp mango chutney
pomegranate seedsand 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.