SERVES 4
INGREDIENTS
130g Basmati Rice.
1 teaspoon olive oil.
4 skinless breasts; trimmed and diced,
1 portion of the Roast Parsnip Soup - a third of soup from recipe either defrosted or removed from fridge an hour before cooking.
2 tablespoons garam masala.
2 tablespoons coriander granules.
4 tablespoons sultanas.
3 tablespoons creme fraiche.

METHOD
1. In a bowl, wash the Basmati Rice by tossing with your hands until the water goes cloudy. Then rince in fresh water; repeat the process again and then transfer to a saucepan. Add fresh water; season with salt and bring to the boil.
2. Drizzle the olive oil into a medium sized skillet and warm on a low heat. Cook the chicken transfering to a plate once cooked.
2. Place a portion of the Roast Parsnip Soup in a casserole; warm through. Once bubbling add the garam masala, ground almonds, coriander granules, sultanas, creme fraiche and stir. Add the chicken and cook for a further 5 minutes.
3. Once the rice is boiled, cook for 3 minutes. After 3 minutes, taste several grains, it should be completely cooked through - firm is a good sign but not hard. If not, continue cooking. It could take up to 5 minutes to cook. Once cooked drain; with a fork fluff up the rice. Serve with the korma.

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