Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Chicken korma melts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skinless chicken breast fillets
- 180g tub full-fat cream cheese
- 2 tbsp korma paste
- 1 tbsp chopped corianderplus extra to serve
- juice 0.5 lemon
- 1 red chillideseeded and thinly sliced
- 8 cherry tomatoeshalved
- riceand salad, or new potatoes and vegetables, to serve
Nutrition: per serving
- kcal363
- fat24g
- saturates14g
- carbs3g
- sugars2g
- fibre1g
- protein32g
- salt0.8g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chilli and bake for 15 mins.
step 2
Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables
