Ingredients
1½ cups basmati rice
1 tbsp olive oil
1 onion
finely sliced
4 chicken breasts
about 600g, cut into 2cm cubes
540g jar of mild korma simmer sauce
I used Pataks
½ cup currants or sultanas
½ cup slivered almonds
toasted
½ cup coriander leaves
roughly chopped (optional)
Pappadums
gluten-free, to serve
Equipment
- 1 large frypan
Instructions
- Boil or steam the rice until cooked, drain and set aside.
- Heat the oil in a large frypan over medium heat; add the onion and cook for 2-3 minutes or until softened.
- Add the chicken and cook for about 3 minutes until golden brown on all sides.
- Pour in the korma sauce and currants, mix well, then reduce heat to very low and simmer for 15 minutes.
- Stir in the rice and heat through.
- Transfer to a large serving dish and sprinkle with almonds and coriander leaves (if using).
- Place in the middle of the table with the pappadums and let everyone help themselves.
Notes
Tip
This is a very mildly spiced dish, so all being well, your kids should enjoy it too.
Tip
The currants add a lovely sweet contrast.
Tip
And who doesnt love pappadums!
Storage
Leftovers are great for lunches the next day, but make sure you can keep the lunchbox chilled (the chicken) or even better, refrigerated.
