Chicken Korma with Broccolini
PREP 15 MIN•COOK 40 MIN
Number of servings
1⁄3 cup (65g) brown rice rinsed
2⁄3 cup (165ml) water
1⁄8 tsp salt
1⁄2 tsp ground garam masala
1⁄2 tsp curry powder
250g skinless chicken thighs diced
salt & pepper, to taste
1⁄2 tsp olive oil
1⁄2 onion finely chopped
1⁄2 garlic clove minced
1 tsp fresh ginger peeled & minced
1⁄2 medium tomato diced
3⁄4 cup (200ml) chicken stock
1⁄8 cup (33ml) coconut milk (tinned)
1⁄4 cup (20g) almond meal
1⁄4 bunch of broccolini (160g bunch) trimmed & halved lengthways
2 sprigs of fresh coriander to serve
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, place the garam masala and curry powder in a small bowl and mix to combine. Add the chicken and season with salt and pepper. Toss through spices to coat.
Heat oil in a large non-stick saucepan over medium heat. Add chicken and cook for 5 minutes until browned. Add onion and cook, stirring for 5 minutes until soft. Add garlic and ginger and cook for a further 1 minute until fragrant. Add tomato, stock, coconut milk and almond meal and reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. Add broccolini, cover, and cook for 3-4 minutes until tender.
Divide rice between bowls. Top with curry, broccolini and serve garnished with coriander leaves.
1837 kJ / 439 cals
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