Microwave spiced rice
In a large heatproof bowl,
combine 250g basmati rice, 200g cauliflower,
cut into small pieces, 150g peas, 600ml vegetable
stock and 2 tbsp korma paste. Cover with cling
film, pierce a few times, then microwave for
10-12 mins on High. Stand for 5 mins, then
season to taste, stir and serve.
Oven-baked chicken curry
Heat oven to 180C/fan 160C/
gas 4. Brown 6 boneless, skinless chicken thighs
in a little oil with 1 finely chopped onion. Transfer
to a casserole dish, then stir in 250ml reduced-fat
Greek yogurt, 1 cinnamon stick, 6 cardamom
pods, 4 tbsp korma paste and a handful chopped
coriander. Cover, then bake for 30 mins until the
chicken is tender.
Quick coronation chicken
Mix 1 tbsp korma paste,
5 tbsp low-fat mayonnaise and 5 tbsp natural
yogurt. Shred 300g cooked chicken or turkey and
mix into the dressing with 50g flaked almonds,
50g sultanas and 3 sliced spring onions. Delicious
as a filling for sandwiches with watercress, or as
a topping for jacket potatoes.
Heat the grill. Put the potatoes in a pan of
cold water, stir in the turmeric, then bring to
the boil. Simmer for 12-15 mins until tender.
Steam the broccoli in a metal colander or sieve
over the potato pan for 4-5 mins until tender.
Mix together the tamarind paste and mango
chutney. Make a few slashes in each chicken
breast and place on a baking tray. Brush with
the tamarind mixture, then grill for 5 mins on
each side or until cooked through and sticky.
Drain the potatoes. Mash with the yogurt,
korma paste and seasoning, then keep
warm. To serve, stir most of the spring onions
into the mash, then spoon onto plates. Scatter
with the remaining spring onions and serve
alongside the sticky chicken and broccoli.