Almost Ready Chicken Korma with Rice and Pappadams

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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 pappadams 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 pappadams, tomato salad on the side. Enjoy!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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 pappadams 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 pappadams, tomato salad on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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 pappadams 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 pappadams, tomato salad on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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 pappadams 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 pappadams, tomato salad on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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 pappadams 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 pappadams, tomato salad on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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 pappadams 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 pappadams, tomato salad on the side. Enjoy!