Chicken Coconut Korma with Rice & Cashew Crumble

Chicken Coconut Korma with Rice & Cashew Crumble

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 6, 2019.
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Ingredients

Rice

  • 3/4 pack brown rice

Chicken Korma

  • 1 pack chicken breasts, diced 2cm
  • 1/2 red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp finely grated ginger
  • 1 pack korma spices
  • 2 tsp tomato paste
  • 165ml coconut cream
  • 1/2 cup water
  • 2 tsp soy sauce

Greens

  • 1 broccoli, finely chopped
  • 150g frozen peas
  • 1/2 pack baby spinach

To Serve

  • 1 pack turmeric emulsion
  • 1 pack cashew crumble
  • 1/2 bunch coriander, leaves picked

Steps

  1. Bring two pots of salted water to the boil. Cook rice. Cook rice in first pot of boiling water for about 20 minutes, until tender. Drain and return to pot. Season and keep warm.
  2. Prep & cook chicken. Pat chicken dry and dice 2cm. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes to brown. Remove from pan and return pan to heat.
  3. Prep veggies & cook korma. Add onion, garlic and ginger to pan and cook for 2 minutes, until soft. Return chicken, add korma spices and tomato paste and fry for about 1 minute, until fragrant.
  4. Add coconut cream, water measure, soy sauce and a pinch of salt and simmer for about 5 minutes, until chicken is cooked and sauce is thick. Season to taste.
  5. Meanwhile, prep & cook greens. Cook broccoli and peas in second pot of boiling water for about 4 minutes, until very tender. Drain and return to pot with a knob of butter and a pinch of salt. Mash well and fold through spinach. Season to taste.
  6. Serve rice with greens, chicken korma and turmeric emulsion. Sprinkle over cashew crumble and coriander.

Nutritional Information

Energy 2502 kj
598 kcal
Protein 33.1g
Carbohydrate 37.0g
Fat 34.0g