Chicken korma

1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Heat a large frypan with oil over medium-high heat. Add chicken strips, chop and add onion, garlic and zucchini as you go (see notes). Stir in spice mix and cook for further 3-4 minutes.

3. Pour in coconut milk, cherry tomatoes, and 1/2 tin water. Cover and simmer for 10 minutes.

4. Rinse and add pepper strips to curry along with almond meal. Stir to combine and simmer for further 2-3 minutes, uncovered.

5. Adjust the seasoning with salt and pepper if needed. Serve curry over rice and top with chopped chives.

NOTES
Use the rice tub to quickly measure up x 1.5 amount of water.
Grate zucchini if preferred.

Basmati rice, 300g
Chicken stir-fry strips, 500g
Brown onion, 1
Garlic, 2 cloves
Zucchini, 1
Korma spice mix, 1 sachet (20g)
Coconut milk, 165ml
Tinned cherry tomatoes, 400g
Roasted pepper strips, 1/2 jar *
Almond meal, 1 packet (40g)
Chives, 1/3 bunch *

FROM YOUR PANTRY
Oil (for cooking), salt, pepper