Ingredients
- 1 bunch coriander (roots attached)
- 1 tablespoon oil (vegetable oil)
- 1 brown onion (large onion, halved lengthways, thinly sliced)
- Ginger root (3cm piece ginger, finely grated)
- 4 cloves garlic, minced
- 1/3 cup curry paste (korma curry paste)
- 500 grams boneless skinless chicken thighs (fillets, cut into 3cm pieces)
- 1 whole apple (small Granny Smith apple, peeled and cored and grated)
- 8 cups chicken stock
- 160 grams dry basmati rice (dry, 1 cup)
- 300 grams cauliflower (1/2 small cauliflower, cut into florets)
- 1 can (270 ml) coconut cream
- Salt and freshly ground black pepper, to season
- 1 package (360 grams) naan bread (to serve)
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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