One-Pot Indian Chicken & Rice

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From on weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (475.4 g)
  • Calories 855.8
  • Total Fat - 24.4 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 304.8 mg
  • Sodium - 763.4 mg
  • Total Carbohydrate - 104 g
  • Dietary Fiber - 7.2 g
  • Sugars - 21.3 g
  • Protein - 53.5 g
  • Calcium - 331.3 mg
  • Iron - 7.3 mg
  • Vitamin C - 42.6 mg
  • Thiamin - 0.7 mg

Step 1

Using a small knife, scrape away outer skin from coriander roots and then remove roots and 2cm of stalks and then wash, fine chop and set sprigs aside.

Step 2

Heat oil in a deep saucepan over medium heat and add onion, ginger, garlic and coriander root and cook stirring, for 6 minutes or until soft and then stir in korma curry paste and cook for 1 minute and then add the chicken and apple and stir until combined and cook for 8 minutes or until chicken is just cooked through.

Step 3

Add stock and rice to pan, bring to the boil and then reduce heat to low and simmer for 15 minutes, until rice is tender and then stir in cauliflower and coconut cream and simmer for 8 minutes, until cauliflower has softened and season to taste and then ladle into bowls and top with reserved coriander sprigs and serve with naan bread.

Tips & Variations


No special items needed.

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