Almost Ready Chicken Korma with Rice and Pappadams

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat add chicken korma and heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute.

Chop tomato. Pick coriander leaves, discarding stems, and roughly chop. In a bowl, combine chopped tomato and most of the coriander with salt and pepper. Mix well. Heat pappadums in the microwave on high heat for 30 seconds - 1 minute.

Divide rice and chicken korma​ between bowls. Garnish with cashews and any remaining coriander. Serve with pappadums, tomato salad on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat add chicken korma and heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute.

Chop tomato. Pick coriander leaves, discarding stems, and roughly chop. In a bowl, combine chopped tomato and most of the coriander with salt and pepper. Mix well. Heat pappadums in the microwave on high heat for 30 seconds - 1 minute.

Divide rice and chicken korma​ between bowls. Garnish with cashews and any remaining coriander. Serve with pappadums, tomato salad on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 11⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat add chicken korma and heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute.

Chop tomato. Pick coriander leaves, discarding stems, and roughly chop. In a bowl, combine chopped tomato and most of the coriander with salt and pepper. Mix well. Heat pappadums in the microwave on high heat for 30 seconds - 1 minute.

Divide rice and chicken korma​ between bowls. Garnish with cashews and any remaining coriander. Serve with pappadums, tomato salad on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 11⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat add chicken korma and heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute.

Chop tomato. Pick coriander leaves, discarding stems, and roughly chop. In a bowl, combine chopped tomato and most of the coriander with salt and pepper. Mix well. Heat pappadums in the microwave on high heat for 30 seconds - 1 minute.

Divide rice and chicken korma​ between bowls. Garnish with cashews and any remaining coriander. Serve with pappadums, tomato salad on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 11⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat add chicken korma and heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute.

Chop tomato. Pick coriander leaves, discarding stems, and roughly chop. In a bowl, combine chopped tomato and most of the coriander with salt and pepper. Mix well. Heat pappadums in the microwave on high heat for 30 seconds - 1 minute.

Divide rice and chicken korma​ between bowls. Garnish with cashews and any remaining coriander. Serve with pappadums, tomato salad on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 11⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat add chicken korma and heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute.

Chop tomato. Pick coriander leaves, discarding stems, and roughly chop. In a bowl, combine chopped tomato and most of the coriander with salt and pepper. Mix well. Heat pappadums in the microwave on high heat for 30 seconds - 1 minute.

Divide rice and chicken korma​ between bowls. Garnish with cashews and any remaining coriander. Serve with pappadums, tomato salad on the side. Enjoy!