Chicken Korma Risotto - cooking recipe

Ingredients

2 tbsp vegetable or peanut oil
4 None boneless skinless chicken thighs, trimmed and cut into 1-inch cubes
1 medium onion, finely chopped
2 tbsp korma curry paste
1 pkg (8.5 oz) 90-second brown rice
1 can (15 oz) chickpeas, rinsed
3/4 cup chicken stock
2 oz baby spinach leaves
2 tbsp pistachio nuts, toasted

Preparation

Heat oil in a large skillet on medium heat. Add chicken and cook, turning, tor 2-3 mins or until seared. Remove from pan.
Add onion to pan and cook and stir for 2 mins. Stir in curry paste; cook and stir for 20 seconds or until fragrant. Return chicken to pan; cook and stir for 1-2 mins or until combined.
Stir in rice, chickpeas and stock. Reduce heat to low; cover and simmer for 6-8 mins or until all liquid is absorbed and rice is tender. Remove from heat; stir in spinach until wilted. Spoon rice mixture into bowls. Sprinkle with nuts.