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.
Indian Spice Mix(ContainsMustard/Moutarde)
Salt and Pepper*
Before starting, wash and dry all produce. 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 (dbl for 4 ppl), then half the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl) 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 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate and cover with foil to keep warm.
Using the same pot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-7 min.** Add the tadka spice mix 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. When rice is done, fluff with a fork. Season with salt and stir in half the cilantro.
Divide cilantro-garlic rice and chicken korma between plates. Sprinkle over remaining cilantro.