Chicken Korma Risotto

1. 1

   Heat oil in a large skillet on medium heat. Add chicken and cook, turning, tor 2-3 mins or until seared. Remove from pan.

2. 2

   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.

3. 3

   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.

No additional tips available.