Name: Chicken korma pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, thickly sliced crosswise; 1 red onion, halved, thickly sliced; 1/4 cup mild korma curry paste; 1 1/2 cup basmati rice; 2 large chicken stock cubes, crumbled; 3 cup boiling water; 1 carrot, halved lengthways, sliced diagonally; 1 zucchini, thickly sliced; 3/4 cup thick natural yoghurt; 1/4 cup finely chopped mint, plus extra leaves, to serve; mixed salad, to serve

Ingredients

500 gram chicken thigh fillets, thickly sliced crosswise

1 red onion, halved, thickly sliced

1/4 cup mild korma curry paste

1 1/2 cup basmati rice

2 large chicken stock cubes, crumbled

3 cup boiling water

1 carrot, halved lengthways, sliced diagonally

1 zucchini, thickly sliced

3/4 cup thick natural yoghurt

1/4 cup finely chopped mint, plus extra leaves, to serve

mixed salad, to serve

Method

1.Heat a non-stick saucepan over a high heat. Add chicken and onion; cook and stir for 3 minutes or until starting to brown. Add curry paste and rice; cook and stir for 1 minute or until fragrant.

2.Stir in stock cube, 3 cups boiling water, carrot and zucchini. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until liquid has been absorbed and rice is tender. Stand, covered, for 5 minutes. Fluff rice with a fork.

3.Combine yoghurt and mint in a bowl. Season. Top pilaf with minted yoghurt, then extra mint leaves. Serve with salad.

If you prefer a spicier dish, you can use madras, tandoori or another medium-hot curry paste.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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