This recipe for chicken korma only needs 1 pan so saves washing up.
1 clove garlic
2 tbsp korma paste
150g basmati rice
1 chicken stock cube
1 chicken breast
handful of spinach
2 tbsp yogurt
Grab a large pan and heat up with a drizzle of oil. Add chopped onions and garlic and fry for 3 minutes to soften.
Cut up the chicken and add to the pan to cook, make sure you turn it over so it cooks on all sides.
Add the tomatoes, rice and korma paste to the pan. After a minute, go ahead and add the stock cube and 1 mug full of water. Mix everything up and put a lid on. This will need to cook for at least 10 minutes.
Just before serving, add the spinach and drizzle some yogurt on top.
University of Portsmouth
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