Boil the chicken meat in salted water. Once it's ready, drain it and cut into smaller pieces. Clean the onions and chop them coarsely.
Put a little oil in a pan and put on the stove to heat up. Once it does, add the chopped onions. Once onions soften, add the chopped chicken meat. Braise it briefly as well. Stir from time to time.
Next, pour in 1/2 cup (125 ml) water and cover the pan with a lid. Leave for 10 min. to saute. Add the tomato sauce and about 2 cups water. Season with salt, black pepper, savory and paprika. Then cover again with the lid and let boil about 20 min.
In a separate container, mix the flour, oil and a little salt. Stir well to obtain a smooth mixture. Then add a little water, enough to turn the mixture about as runny as porridge. Add this mixture gradually to the chicken korma while stirring nonstop. Once that's done, let the korma come to a boil and remove from the stove.
Add the rice to the pot and pour in water, enough to cover everything. Put on the stove. Leave to boil for about 5-7 min. and remove from the stove.
Rinse the rice with cold water and drain it. Then pour in a little oil in a pan and let it heat up. Once it does, add the rice. Stir the rice nonstop. Season with a little salt and black pepper. Let braise for about 5-10 min. and remove from the stove. Pour chicken korma and a little rice in every plate and serve.