Serves: 4 Prep: 10 mins Cook: 25 mins
1 onion, roughly chopped
4 garlic cloves, roughly chopped
3cm ginger roughly chopped
80g pitted dates
300ml chicken stock
3 tbsp korma paste
3 chicken breasts, cut into bite size pieces
50g almond meal
150g 0% Greek yogurt
150g snow peas
250g cauliflower (roughly ¼ of one), chopped into bite size pieces
Handful of chopped coriander
400g jasmine rice
Soak dates in boiling water for 10 minutes to soften.
Place cauliflower into a pan with a splash of water and sauté on medium heat for 8 minutes with lid on, then once cooked set aside in a bowl. Meanwhile, begin to cook the rice according to packet instructions.
Put roughly chopped onion, garlic, ginger, softened dates (drained), and korma paste into a food processer/ blender to turn to paste. Use a splash of your chicken stock liquid if it’s having trouble mixing.
Tip paste into a large fry pan and cook on high heat with lid off for 5 minutes while occasionally stirring.
Mix the chicken breast, almond meal, and chicken stock into the sauce and cook on a medium heat with lid on for a further 15 minutes or until the chicken is cooked through.
Add the cauliflower, Greek yogurt, coriander and snow peas to the chicken korma. Give it a good mix and simmer for 3 minutes with lid off.
Check chicken is cooked through, then take off the heat and serve on rice, sprinkling the chopped coriander on top.