Chicken Korma with Broccolini

PREP 15 MIN
COOK  40 MIN

DF

EF

GF

NS

Number of servings
2
Ingredients

13 cup (65g) brown rice rinsed

23 cup (165ml) water

18 tsp salt

12 tsp ground garam masala

12 tsp curry powder

250g skinless chicken thighs diced

salt & pepper, to taste

12 tsp olive oil

12 onion finely chopped

12 garlic clove minced

1 tsp fresh ginger peeled & minced

12 medium tomato diced

34 cup (200ml) chicken stock

18 cup (33ml) coconut milk (tinned)

14 cup (20g) almond meal

14 bunch of broccolini (160g bunch) trimmed & halved lengthways

2 sprigs of fresh coriander to serve

Methodbased on 4 servings
1

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.

2

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.

3

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.

4

Divide rice between bowls. Top with curry, broccolini and serve garnished with coriander leaves.

Nutritional Informationper serving

Energy (kJ)

1825 kJ / 436 cals

Protein

28.9 g

Fat

21.3 g

Sat. Fat

6.2 g

Carbs

29.6 g

Sugar

3.5 g

Fiber

4.4 g

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