A mildly-spiced curry made with creamy coconut milk. Make sure to use to the fluffy rice to scoop up all that delicious goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Indian Spice Mix(ContainsMustard/Moutarde)
Red Chili Pepper
Salt and Pepper*
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for each measurement for 4 ppl): Mild: 1/4 tsp • Medium: 1/2 tsp Spicy, 1 tsp Extra-spicy: 2 tsp.Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Roughly chop cilantro. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter, then half the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover with foil to keep warm.
Using the same pot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown, 6-7 min.*** Add Indian spice and remaining garlic. Cook, stirring often, until fragrant, 1 min. Add coconut milk. Cook, stirring often, until slightly thickened,3-4 min.
Return zucchini and any juices from the plate, back to the pan. Stir to combine. Season with salt and pepper. When rice is done, fluff with a fork. Season with salt and stir in half the cilantro.
Diivide cilantro-garlic rice and chicken korma between plates. Sprinkle over remaining cilantro and 1/2 tsp chili (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong.)