Mild Chicken Korma with Fluffy Rice

Ingredients

• 700 gram chicken thigh fillets, cut into 3 cm pieces
• 3 tablespoon korma curry paste
• 1 piece brown onion, finely diced
• 2 clove garlic
• 1 tablespoon vegetable oil
• 400 millilitre coconut cream
• 125 millilitre chicken stock
• 1 cup frozen peas
• 1.5 cup basmati rice
• 1/2 cup greek yoghurt

Instructions

1. 1Heat the oil in a large deep frying pan over medium heat. Cook the onion for 5 minutes until soft.
2. 2Add the garlic and korma paste. Stir for 1 minute until fragrant.
3. 3Add the chicken pieces and stir to coat them in the paste. Cook for 4 minutes.
4. 4Pour in the coconut cream and stock. Bring to a gentle simmer.
5. 5Simmer uncovered on low for 20 minutes, stirring twice, until the chicken is cooked through and the sauce has thickened slightly.
6. 6Meanwhile, cook the basmati rice following the packet directions.
7. 7Stir the peas into the curry and simmer for 3 more minutes.
8. 8Serve the korma over rice with a spoonful of yoghurt on top.