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
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.
Stir in risoni, milk, tomatoes, stock cube and 1 cup water. Bring to boil. Remove from heat. Cover pan tightly with foil.
Cook in a hot oven (200C) for about 20 minutes, or until chicken is cooked and risoni is tender. Remove.
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.