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CHICKEN KORMA PITA BREADS

SERVES 4 PREP 10 MINS + RESTING COOK 35 MINS

• 2 tbsp vegetable oil

• 1 red onion, finely diced

• 4 garlic cloves, crushed

• 4cm piece ginger, peeled, grated

• 500g chicken thigh fillets, cut into 2cm pieces

• ½ cup korma paste

• 2 tomatoes, roughly chopped

• 165ml can coconut milk

• 1⁄3 cup sultanas

• ¼ cup flaked almonds

• 1 cup basmati rice

• 1 pinch saffron

• 2 cups water

• 4 pita pockets

• thinly sliced mini cucumbers, coriander, plain yoghurt, to serve

1 In a large saucepan, heat oil on medium. Add onion, garlic and ginger and cook, stirring, 5 mins until softened.

2 Add chicken to pan and saute 5-6 mins until browned. Stir in curry paste and tomato and cook, stirring, 2-3 mins.

3 Mix in coconut milk, sultanas and flaked almonds and bring to the boil. Reduce heat to low and simmer 15-20 mins until chicken is tender.

4 Meanwhile, add rice to a small saucepan with saffron and cover with water. Bring to the boil on high. Reduce heat to low and simmer, covered, 15 mins. Remove from heat. Set aside, covered, 10 mins. 5 Preheat a chargrill pan or barbecue plate on high. Sprinkle pita with a little water and cook 1 min each side, until grill marks appear. Cut each pita in half to make eight pockets.

6 Fill pita pockets with rice, chicken korma, cucumber, coriander and yoghurt.