- 2 chicken thigh fillets
- 1 basmati rice sachet
- 1 coconut cream carton
- 1 khorma curry paste
- 1 tomato polpa can
- 1 garam masala sachet
- 1 slivered almonds sachet
- 1 broccoli
- 1 tomato
- 1 cucumber
- 1 red onion *
- 1 coriander bunch
* Use half of the onion provided.
1. Prepare the ingredients
Wash the vegetables. Slice the cucumber. Cut the tomato into wedges. Separate the broccoli florets. Pick the coriander leaves. Finely dice the onion. Cut the chicken into 2cm pieces.
2. Toast the almonds
Toast the almonds in a dry frying pan or in a moderate oven until lightly browned.
3. Cook the rice
Place the rice in a bowl and wash with cold water. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
4. Brown the chicken
Meanwhile, heat a splash of oil in a saucepan over high heat. Cook the chicken, in batches, for 3 minutes or until golden. Remove the chicken from the pan, keep the pan to make the sauce.
5. Cook the onion
Heat a splash of oil in the same saucepan over medium-low heat. Add the onion and cook for 5 minutes or until soft and browned. Add tomato polpa and cook for 5 minutes or until the sauce has reduced.
6. Cook the curry paste
Add the curry paste and garam masala and cook for 2 minutes.
7. Cook the chicken and broccoli
Add 2 teaspoons of butter per person and the coconut cream, cook for 2 minutes or until the sauce is combined. Add the broccoli florets and chicken and cook for a further 5 minutes, stirring, until the chicken is cooked. Add salt and a pinch of sugar to taste.
8. To serve
Divide the rice and the curry between serving bowls. Serve with the tomato wedges and the cucumber slices. Sprinkle with the coriander leaves and the toasted almonds.