Serve this flavourful Indian chicken curry idea with basmati rice and a side of greek yoghurt dressing. Garnish with flaked almonds for extra texture.
Ingredients
1 1/2 tblsp canola oil
500gm Lilydale Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces
1 red onion, thinly sliced
1 tblsp finely grated ginger
1 clove garlic, crushed
2 tblsp korma paste
1 tsp cinnamon + extra, to serve, if desired
1 1/2 cups basmati rice, rinsed
2 cups chicken stock
2 ripe truss tomatoes, roughly chopped
200gm green beans, cut into 3cm lengths
2/3 cup Greek yoghurt
1 Lebanese cucumber, diced
Flaked almonds, toasted
Coriander sprigs and lemon wedges, to serve
Method
Heat 1 tblsp oil in a large saucepan or non-stick frying pan over medium high heat. Cook chicken for 5 minutes, turning, or until browned. Transfer to a plate
Heat remaining oil in the same pan and cook onion, ginger and garlic for 2 to 3 minutes, or until onion has softened. Add korma paste and cinnamon and cook for 1 minute. Add rice and stir to coat
Add stock and 1 cup water and bring to the boil. Return the chicken to the pan and reduce heat to low. Cover and cook for 12 to 15 minutes or until chicken is cooked through and rice is tender. Add tomatoes and beans for the last 5 minutes of cooking time
Meanwhile combine yoghurt and cucumber in a small bowl. Season
Sprinkle chicken with almonds, coriander and extra cinnamon, if desired. Serve with yoghurt and lemon wedges
