CHICKEN KORMA WITH RED RICE AND ROTI

Mel’s traditional curry pastes are incredible - full of flavour and they certainly make a hard job super easy.
Prep:
10 MINS
Cook:
30 MINS
Serves:
6

Ingredients

500g pack Red Rice

1 kilogram Rangitikei Chicken Thighscut into even chunks

1 pack Mel's Korma Masala Paste

1 tub The Collective Straight Up plain yoghurt

1 cup Cream

3 tablespoonstoasted cashew nuts

1 packet fresh coriander finely chopped

1 packet Garlic Roti

Method

Wash the rice in a medium saucepan and cover with 2 cm cold water. Place on a high heat, covered, and bring to the boil. Reduce the heat to low and cook covered for 25 minutes

Put the Korma masala paste in a large saucepan with 1 cup of water and stir. Add the chicken and cook on a medium heat for 20 minutes

Stir in the yoghurt and cream and bring back to a simmer. Meanwhile, heat the roti in the microwave

Remove the rice and chicken korma from the heat and plate in bowls. Sprinkle over the cashew nuts and fresh coriander

Cut the roti into quarters and serve along side