Mild Chicken Korma & Rice

To make the korma paste, blitz all the ingredients together in a small blender to form a smooth paste, adding a splash of water if needed in order to help it blend. Alternatively, use a low salt shop bought korma paste and a small onion.

Heat the oil in a pan then add the korma paste and cook over a medium heat for about 5 minutes, stirring to ensure the spice paste does not burn.

Add the ginger, garlic and tomato puree and fry for a few minutes.

Add the mango, yellow pepper, coconut milk, water and yeast extract, and simmer for 10-15 minutes or until the vegetables have softened.

Blend with a hand blender to form a smooth sauce. 

Add the raw chicken and the diced pieces of sweet potato and simmer in the sauce until cooked through, about 15-20 minutes.

Mix the cornflour with a 4 tbsp of water and add to the sauce, stirring well.

Bring the sauce up to a simmer while stirring until the sauce has thickened. Add the squeeze of lemon juice and set aside.

Meanwhile, bring 700 ml water to the boil. Add the rice and cook at a simmer until the rice is cooked (about 15 minutes). Drain.

The remaining korma sauce can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month. If the remaining rice is to be kept for the next day it must be rinsed under cold water to cool it immediately after cooking, then stored in the fridge and used within 24 hours.