Serves 4
A combination of flavours will burst in your mouth 😊
Ingredients:
1tsp ground ginger
1 garlic clove (crushed)
1 red onion (chopped)
- tbsp olive oil
4 skinless chicken breasts (cut into bite sized pieces)
1tsp Garam Masala
1Tbsp chicken stock dissolved in 1 cup boiling water
2Tbsp double cream yoghurt
Fresh coriander leaves (to season)
Couscous:
1 ¼ cup died couscous
1 ¼ cup boiling water
1tsp Ina Paarman Vegetable stock
½ cup Fresh coriander (chopped)
½ cup fresh parsley
1 red onion (chopped)
1 sachet Red pepper pesto
5tbsp lemon juice
1/2tsp coarsely ground black pepper
1 feta round (crumbed)
Salt and pepper (to taste)
Method:
In a pan, add 1 Tbsp Olive oil to fry ginger, garlic and onion until soft. Tip in the chicken pieces and cook lightly until lightly browned. Add garam masala and cook for a little longer.
Pour over the stock dissolved in boiling water and allow to simmer for 10 minutes until the chicken is cooked through. Spoon in yoghurt. Take the pan off the heat. Garnish with coriander and serve with couscous.
Couscous:
Place couscous, vegetable stock powder, fresh coriander, and garlic in a large bowl. Pour over hot water, shake to level out couscous and cover with a plate for 5 minutes.
Fluff couscous using a fork to separate the kernels. Allow to cool.
Add fresh coriander, parsley, onion, pesto, lemon juice and black pepper
Toss well to combine and crumble feta over.
Adjust salt and pepper to taste
Serve couscous topped with chicken korma and sauce.
Serve with Protea Chenin Blanc 😊
Tickle your tastebuds 