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