Foodkit Recipe
Chicken Korma with Red Rice and Roti
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Red Rice | |
| Chicken Thigh (Boneless) | Cut the thighs into large bite size chunks |
| Korma Masala Paste | |
| Plain Yoghurt | |
| Cream | Use 1 cup (240ml) |
| Roasted Cashew Nuts | |
| Coriander | Finely chop |
| Garlic Roti |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 25 mins | Wash the rice in a medium saucepan and cover with 2cm of cold water. Place on a high heat covered and bring to the boil. Reduce the heat to low and cook covered for 25 minutes. |
|---|---|
| Step 2 20 mins | Put the korma masala paste in a large saucepan with 1 cup of water and stir. Add the chicken and cook on a medium heat for 20 minutes. |
| Step 3 3 mins | Stir in the yoghurt and cream and bring back to a simmer. |
| Step 4 3 mins | Meanwhile, heat the roti bread in the microwave. Remove the rice and chicken korma from the heat and place in bowls. |
| Step 5 1 mins | Sprinkle over the cashew nuts and fresh coriander. |
| Step 6 | Cut the roti into quarters and serve alongside. |
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