One-Pot Korma rice

method

  1. Heat a little oil in a wok. Add the onions 1. and garlic and fry until soft.
  2. Add the chicken pieces and cook until no longer pink.
  3. Add the curry paste and tomatoes. Fry for 30 seconds.
  4. Add the rice and cook for a further 30 seconds.
  5. Add the stock, raisins and water. Bring to the boil.
  6. Cover with a lid or foil. Turn down to simmer for 10–15 minutes, until most of the water has been absorbed. Check after 5 minutes to check that all the water hasn’t boiled away. If it has, simply add another 1⁄2 mug of water.
  7. Add the pine nuts and the fresh spinach. Stir until the spinach is wilted, this should only take 30 seconds or so.
  8. Serve with a little yogurt.

Ingredients

  • 1 tablespoon oil, to fry
  • 2 onions, sliced
  • 2 cloves garlic, chopped finely
  • 2 chicken breasts, cut into
    bite-sized pieces
  • 1 tablespoon Korma curry
    paste
  • 4 tomatoes, chopped
  • 1 mug basmati rice
  • 2 mugs water + 1 chicken
    stock cube
  • 1⁄2 mug raisins
  • 1⁄2 x 100g pack pine nuts
  • 100g pack of fresh spinach
  • crème fraîche or natural
    yogurt, to serve

Key

Cost

£1.70 / PERSON

difficulty

***

prep time

35 mins

cook time

serves

4

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