A rich and fragrant chicken korma with peppers, spinach and creamy coconut milk, served alongside nutty black rice and a sprinkling of fresh coriander. Perfect for a family meal.
Prep time: 10 minutes
Serves: 2 adults and 2-3 children
160g baby spinach
160g black rice
1 brown onion
1 tbsp oil
1 tsp turmeric
2 red peppers
2 tbsp cashew butter
30g cashew nuts
400ml coconut milk
4 tsp korma spice
500g diced chicken breast
8cm fresh ginger
Large handful of fresh coriander
1. Boil a kettle. Rinse the black rice and place in a saucepan with 800ml boiling water. Season with a pinch of sea salt and simmer for 25-30 mins until cooked. Once cooked drain and keep warm.
2. Peel and thinly slice the brown onion. Heat a large pan with 1 tbsp oil and cook the onion for 5 mins, until softened and turning golden, stirring occasionally. Peel and grate the ginger.
3. Season the diced chicken with sea salt and black pepper. Add the chicken to the pan and cook for 5 mins, then add the ginger, korma spice and turmeric. Cook for a further 5 mins until the chicken is turning golden.
4. Meanwhile, dice the red peppers. Add the peppers, coconut milk and cashew butter to the pan. Simmer on a medium heat for 15 mins.
5. Roughly chop the coriander leaves. Add the coriander and spinach to the pan and simmer until the spinach has wilted. Season to taste.
6. To serve, spoon the cashew chicken korma onto two warm plates alongside black rice. Garnish with the cashew nuts.
669 calories • 47g carbs • 36g fat • 40g protein
Recipe courtesy of Mindful Chef