Chicken korma

Name: Chicken korma
Cook time: 30 min
Yield: 2

with poppadoms and cashews

Ready in around 30 mins

RECIPE FACT:

Cashews grow on trees and protrude from a fruit known as the cashew apple.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE POTATOES AND THE VEGETABLES:
Line an oven tray with baking paper. Empty the steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 mins. Cut the broccoli into bite-sized pieces and add to the tray with the potatoes. Bake for a further 12-15 mins. Thinly slice the spring onion on the diagonal.
2. TO COOK THE POPPADOMS:
Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place a poppadom in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.
3. TO COOK THE CHICKEN KORMA:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and pepper and cook for 2-3 mins on each side. Add the peas, half the spring onion and the korma sauce. Cook for 2-3 mins to warm through.
TO SERVE:
Divide the potatoes and broccoli between plates. Top with the korma chicken and remaining spring onion. Sprinkle with roasted cashews and nigella seeds and serve the poppadoms on the side.