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.
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.
500g pack Red Rice
1 kilogram Rangitikei Chicken Thighs cut into even chunks
1 pack Mel's Korma Masala Paste
1 tub The Collective Straight Up plain yoghurt
1 cup Cream
3 tablespoons toasted cashew nuts
1 packet fresh coriander finely chopped
1 packet Garlic Roti