Prep time: 10 minutes
Cooking time: 20–25 minutes
Serves: 4

Ingredients

Main

• 2 cups basmati parboiled rice (Taj)

• 500g chicken thighs, cut into 3 cm pieces

• 375ml korma sauce (Chef’s Garden)

• 200ml coconut milk (Kara)

• 1 continental cucumber, sliced into discs

• ½ bunch coriander, chopped

• 1 lemon

From the Pantry

• 2 tbsp cooking oil or ghee

• Salt and pepper

Optional Add-ons

• Naan bread or roti

• Yoghurt

• Chilli oil, fresh chilli, or chilli flakes

Method

1. Cook the rice according to packet instructions.

2. Bring a large pan or casserole dish to medium-high heat. Add the cooking oil or ghee, then add the chicken. Cook for 5 minutes, stirring occasionally, until golden.

3. Add the korma sauce. Rinse the jar halfway with water and pour that into the pan as well. Bring to the boil, then add the coconut milk. Stir and reduce to a simmer.

4. Lower the heat to low and stir in half of the chopped coriander. Cook for 15 minutes, until the chicken is fully cooked. Check seasoning.

5. Place the cucumber and remaining coriander into a bowl. Season with a pinch of salt, pepper, and a drizzle of olive oil. Mix well and set aside.

6. Serve the chicken korma with the basmati rice and cucumber salad. Add yoghurt, naan bread, and a drizzle of chilli oil if desired.

Enjoy!