Basmati rice - Indian Recipe

Creamy Chicken Curry With Lemon Basmati Rice
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken

Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4

Preperation:

1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.

2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.

3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.

4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.

Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.

Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper

For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve