Chicken Korma and Rice

Gluten and Dairy free

So I picked up some coconut milk (it was on offer) and I really wanted to get to using it so I had a little think and knew it would make a great base for a sauce for a curry. I had an idea but wasn't sure it would all come together and work but I tried it and it did! And it was damn good as well! So.. here's the ingredients, tutorial video and method.

Ingredients, serves 1:

• 1tsp cornflour (not pictured below!)

• Cooking oil of choice

• 60g rice

• 165ml coconut milk

• 1 chicken breast, diced

• 1tsp asafoetida

• 1tsp garam masala

• 1tsp thyme

• 1sp paprika

• 1tsp cumin

• Salt and pepper

• 1 chicken stock cube

• 1/2pint boiled water

Here's a quick tutorial video, scroll past for the method.

Method:

(Don't forget to take the rice off the heat once its cooked during cooking.)

1. Heat oil in a large pan or wok

2. Add diced chicken and cook through

3. Put the rice in a pan and cover with boiled water, simmer for 10 mins or until cooked

4. Add salt and pepper to chicken and rice according to taste

5. Put the stock cube in a jug and dissolve in 1/2pint of boiling water

6. Once chicken is cooked add all spices (not the thyme just yet!)

7. Pour over the stock and stir until combined

8. Add the coconut milk and again, stir until combined

9. Now add the thyme

10. Mix cornflour with 2 tbsp water and pour into curry, stir for 3mins or until sauce starts to thicken

11. Cover and simmer for 15 mins, stirring occasionally

12. Drain the rice and serve

13. Serve the curry over the rice

14. Sit, eat, and enjoy!