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Chicken Korma and Risoni Bake

Take this Indian curry favourite to a whole new level with this delicious bake ... - by Kim Meredith
  • 12 Jun 2019
Chicken Korma and Risoni Bake
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Love curry? Well this new bake is a family dinner you will make time and time again ...

Ingredients

2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh ginger paste

2/3 cup korma paste

750g chicken tenderloins, trimmed

1 cup risoni

400ml can coconut milk

250g punnet cherry tomatoes

1 chicken stock cube (10g), crumbled

Steamed green beans and cooked pappadums, to serve

Method

  1. Heat oil in a large, flameproof roasting pan over a medium to high heat. Add onion and ginger. Cook, stirring occasionally, until soft. Add paste and chicken. Cook, stirring for 2 minutes.

  2. Stir in risoni, milk, tomatoes, stock cube and 1 cup water. Bring to boil. Remove from heat. Cover pan tightly with foil. 

  3. Cook in a hot oven (200C) for about 20 minutes, or until chicken is cooked and risoni is tender. Remove. 

  4. Serve with steamed beans and pappadums.

     

    TIP! For a change, try serving with naan instead of pappadums. Korma paste is a mild Indian curry paste. Any leftovers can be refrigerated for up to two days. Add a little water when reheating.

Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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