Chicken korma with Green lentils baby potatoes: served with

• porsi: 4-6

Bahan-bahan

2 tbsp olive oil

1 red onion, chopped

1 x thumb-sized piece of ginger, peeled and

grated

2 garlic cloves, grated

1 green chilli, finely diced

5 tbsp green lentils

½ jar of Patak's konna paste

1 sachet of coconut cream

1 x 400g tin of coconut milk

8 chicken thighs

1 bunch of coriander, chopped

1 cup of basmati rice

1 lemon

1 pinch of saffron

150g baby potatoes

Petunjuk

1 Heat the olive oil in a frying pan over a

medium heat and cook the onions for 15

minutes until soft and pink.

2 Add the grated garlic and ginger and cook for

another five minutes. Add the chilli; remove

the seeds if you don't like it too hot. Cook this

for another 2-3 minutes, then add the green

lentils and cook for five minutes more.

3 Add the korma paste and cook this off for 2-3

minutes.

4 Add the coconut cream and coconut milk

and simmer for five minutes. Add the chicken

pieces and half of the coriander, cover with a

lid and simmer for around I-1 ¼ hours until the

chicken is tender.

5 Add the rice and two cups of boiling water

to a pan along with one half of the lemon

and the saffron. Simmer gently as per packet

instructions.

6 Add the baby potatoes to a saucepan and

fill with cool water. Bring to a boil for 12-15

minutes until cooked through. Leave to cool,

then slice in half and stir through the korma to

warm through. Serve with naan bread.