IN THE KIT
12 ozmarinated chicken breast and thigh*
6 ozjasmine rice
2 ozginger/onion/garlic mixture
2 ozgaram masala
2 oztomato paste
8 ozheavy cream
4 ozchicken stock
4 ozmint mango sauce**
*Marinated Chicken: garam masala, turmeric, dash of cayenne, paprika yogurt, tomato paste, ginger, onion, garlic, crushed almonds
**Mint Mango sauce: local mint, local mango or mango pulp, coconut milk, garlic chili paste
Vegetable oil (Olive oil is fine)
Salt & pepper
Kitchen Items Needed
Medium saucepan with lid
12 oz water
Cutting board & knife
Cut cauliflower into small pieces;
Roughly chop cilantro.
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Heat a drizzle of oil in a large pot over medium heat. Add onion/garlic/ginger mixture & cook for 3-4 minutes until golden brown. Add garam masala & tomato paste & cook for a further 2 minutes until fragrant.
Add chicken & cauliflower & cook for 10-12 minutes. Add the chicken stock, heavy cream & peas to the skillet & mix well, cooking for an additional 5 minutes until chicken is cooked through. Add spinach & mix through, cooking for a further minute until wilted.
Rub olive oil on both sides of flatbread. In a large skillet, heat flatbread until for 2-3 minutes on each side or bread has browned. Cut in half.
Divide rice & serve with chicken korma, scooping up all the sauce. Garnish with cilantro & serve with mint mango sauce & warm bread.