This is a version of chicken korma using bone-in chicken. Traditionally, Indian food would be served with white basmati rice, but I use black rice as a healthier substitute. Yupik is the brand I use. I use a home made vegetable stock which is just made by putting slightly old vegetables in a pressure cooker with a bay leaf, peppercorns, and dried thyme. Instead of using pureed nuts, I saved time and effort, and used cashew butter. For this recipe, I used a leg and thigh cut from a whole 3 pound chicken. Always use unsalted butter when cooking. It tastes better, just trust me on this.

Chicken Korma and Saffron Black Rice

• Ingredients
• 45g Yupik ancient black rice
• 90g vegetable stock
• 0.1g saffron threads
• 5g butter
• 1 chicken quarter(leg and thigh)
• 1/8 of a large onion, finely chopped
• 2 tbs cashew butter
• 2 tbs yogurt
• 1 cup of vegetable stock(or chicken stock)
• 1 tsp avocado oil
• dash of garlic powder, ginger, cumin, coriander, turmeric, paprika, and garam masala
• pinch of salt

Procedure:

Weigh out the black rice, saffron, and stock on a small-weight gram scale add a pinch of salt if desired. Place in a small pressure cooker. Pressure cook on high for 22 minutes. Wait for the steam to release naturally. Brown the chicken on both sides in a skillet until the skin is crispy. Air fry at 400 degrees to an internal temperature of 165-180(25-30 minutes for a quarter from a 3 to 4 pound bird. Quarters from larger birds will take longer) Brown the onions in a skillet with a little bit of avocado oil or butter. Add 1/4 cup of stock, yogurt, cashew butter, spices, and salt. Cook on medium low heat for about 10-15 minutes, stirring and thinning out with more stock when necessary. When chicken is done, coat the chicken in the sauce. When the rice is done, stir in the butter and serve with the chicken.