Ultimate Chicken Korma with Broccoli & Jasmine Rice

Steps

1. Bring a medium pot of salted water and a full kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Pat chicken dry, dice 2cm and mix in a medium bowl with yoghurt and korma spices. Season with salt and pepper and set aside. Prep onion and garlic.
4. Heat oil in a large fry-pan on medium heat. Cook onion, garlic and salt for 4–5 minutes, until soft. Add chicken to pan and cook for 4–5 minutes, until golden brown.
5. Add cream, tomato paste, water measure and sweet chilli sauce. Bring to a simmer, reduce heat to low and cook for about 5 minutes, until chicken is cooked through. Season to taste with salt and pepper.
6. Prep broccoli and carrot and cook in pot of boiling water for about 5 minutes, until tender. Drain and season to taste with salt and pepper.
7. Rice and curry with veggies on the side.