Wendy's Kitchen Table

I love one-pot meals. Less fuss = less clean up and I am all for that! The classic curry flavours in this dish will get your taste buds tingling on a cold winters night with plenty left over for lunch the next day. This dish is definitely going to be a regular on our weeknight meals repertoire.

INGREDIENTS (SERVES 6)
1 bunch coriander, roots attached
1 tablespoon olive oil
1 large brown onion, diced
3 cm piece of ginger, finely diced
4 cloves garlic, crushed
1/3 cup Korma curry paste
1kg chicken thigh fillets, cut into 3cm pieces
1 small green apple, peeled, cored, grated
8 cups chicken stock
1 ½ cups basmati rice
½ small cauliflower, cut into florets
270ml coconut cream
salt and pepper to season
Naan Bread, to serve 

METHOD
Remove roots and 5 cm of stalks from coriander. Rinse and finely chop.
Heat oil in a large deep saucepan over medium heat. Add onion, ginger, garlic and coriander root. Sauté for 5 minutes or until soft.
Stir in korma curry paste and cook for 1 minute. Add chicken and grated apple. Stir until combined. Sauté until chicken is just cooked through.
Add stock and rice. Then bring to the boil. Reduce heat to low and simmer, partially covered for 20 minutes. Stir in cauliflower and coconut cream. Simmer for 10 minutes. Season with salt and pepper, then ladle into bowls Top with coriander sprigs and serve with naan bread on the side.