recipes_Australia_June_2017

JUNE 2017 recipes+ 27

family make ahead

Chicken Korma

Pockets

SERVES 4 PREP 10 minutes
COOK 40 minutes

1 tablespoon vegetable or peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
4cm piece ginger, grated
500g chicken thigh fillets,
coarsely chopped
½ cup korma paste
2 tomatoes, coarsely chopped
165ml can coconut milk
1/3 cup sultanas
¼ cup flaked almonds,
plus 2 tablespoons extra, toasted,
to serve
1 cup basmati rice
¼ teaspoon ground turmeric
2 cups water
4 pita pockets, heated, halved, to serve
1 Lebanese cucumber, cut into ribbons
Coriander sprigs, to serve (optional)
Natural yoghurt, to serve (optional)

1 Heat oil in a large heavy-based

saucepan over moderate heat. Add

onion, garlic and ginger; cook and stir for

5 minutes or until soft. Add chicken to

pan; cook and stir for 5 minutes or until

browned. Add the curry paste and

tomato; cook and stir for 30 seconds or

until fragrant.

2 Add the coconut milk, sultanas and

flaked almonds to pan. Bring to the boil.

Reduce heat; simmer for 15 minutes or

until chicken is cooked.

3 Meanwhile, place rice and turmeric

in a medium saucepan. Add the water.

Bring to the boil over high heat. Reduce

heat; cook, covered, for 10 minutes or

until rice is tender (craters appear on

the surface). Remove from heat. Stand

for 5 minutes (don’t lift lid). Fluff with

a fork to separate grains.

4 Fill pita pockets with rice, chicken

korma mixture, cucumber and coriander

(if using). Serve with yoghurt (if using).

+ TUNA QUESADILLAS

Preheat a sandwich press. Spread

2 flour tortillas with 2 tablespoons

canned creamed corn each. Top with

2 tablespoons tomato salsa, then

2 tablespoons grated tasty cheese,

185g drained flaked can tuna in olive

oil, 1 tablespoon sliced black olives,

then another tortilla. Cook in a

sandwich press for 3 minutes or until

toasted. Cut into wedges to serve.

+ PEA & FETTA FRITTERS

Mash 2 cups frozen thawed peas and

400g can rinsed butter beans in a bowl

until combined. Add 100g fetta,

crumbled, 1 egg, ½ cup plain flour,

½ cup grated tasty cheese and 2 finely

chopped green onions. Heat ¼ cup

vegetable oil in a frying pan over

moderate heat. Shallow-fry heaped

tablespoons of pea mixture, in batches,

for 1 minute each side or until golden

brown. Drain on paper towel. Serve

with mixed salad leaves, lemon wedges

and hummus.

MORE TV

DINNERS...

MAKE AHEAD

You can make the

Chicken Korma

Pockets to the

end of step 2 up

to 2 days ahead.

Store in an

airtight container

in the fridge