One-Pot Indian Chicken & Rice

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (902.7 g)
  • Calories 850.8
  • Total Fat - 29.9 g
  • Saturated Fat - 7 g
  • Cholesterol - 183.2 mg
  • Sodium - 1465 mg
  • Total Carbohydrate - 91.1 g
  • Dietary Fiber - 5.8 g
  • Sugars - 28.9 g
  • Protein - 53.5 g
  • Calcium - 274.9 mg
  • Iron - 6 mg
  • Vitamin C - 41.2 mg
  • Thiamin - 0.8 mg

Step 1

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

Step 2

Heat oil in a large deep saucepan over a 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 or until aromatic.

Step 3

Add chicken and apple and stir until combined and cook for 8 minutes or until chicken is just cooked through and then add stock and basmati rice to pan, and bring to the boil and then reduce heat to low and simmer, partially covered, for 15 minutes or until rice is tender.

Step 4

Stir in cauliflower and coconut cream and simmer for 8 minutes or until cauliflower has softened and season with salt and pepper, and then ladle into bowls and top with reserved coriander sprigs and serve with bread on the side.

Tips & Variations


No special items needed.

Related