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Chicken Korma & Mushroom Rice
This is a fast and easy way to create this popular indian dish, from celebrity TV chef James Tanner.
Ingredients
Serves x4
Preparation time 4 minutes
Cooking time 9 Minutes
1 x 490g jar of Uncle Ben’s Korma sauce
2 x 250g packs of Uncle Ben’s Express Mushroom rice
400g x skinless diced chicken breast
200g x defrosted peas
1 x sliced onion
40g x toasted flaked almonds (optional – not included in GDA)
1 x tbsp of sunflower oil
Method
- Heat a large saucepan on the stove top, add oil & diced chicken & brown in the pan for 3 minutes.
- Next, add the sliced onion, cook for a further minute, then open the jar of Uncle Ben’s Korma sauce & empty into the pan. Bring to a gentle simmer & cook for a further 4 minutes.
- Add the peas to the Korma & then heat the Uncle Ben’s Express Mushroom rice in the microwave as instructed on the packet.
- Take 4 serving plates & spoon rice and chicken korma next to each other. If you’re feeling adventurous, sprinkle with flaked almonds & serve.
Tip: Why not try… adding a handful of raisins to the Korma sauce whilst it’s simmering to add a delicious sweet flavour.
More James Tanner Recipes
Speedy Chicken Tikka
Sweet & Sour Pork Stir Fry with Pineapple
Chilli Chicken Stew
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