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Chicken Korma Buddha Bowl
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Chicken Korma Buddha Bowl
Ingredients
2 tbsp Co-op korma paste
2 tsp Co-op olive oil
2 Co-op British chicken breast fillets
1 red onion, cut into thin wedges
3 tbsp Co-op low fat natural yogurt
2 tbsp Co-op mango chutney
250g pack Co-op microwave wholegrain rice
400g can Co-op chick peas, drained and rinsed
2 tbsp chopped coriander
Juice of ½ lime
½ x 125g bag Co-op baby spinach
Method
Preheat the oven to 200°C/fan 180°C/gas 6
Mix the korma paste with half the oil, then brush over the chicken breast
Toss the onion in the remaining oil and put in a roasting tin, along with the chicken
Bake for 25-35 mins, until the chicken is cooked through
Meanwhile, mix 1 tsp water into the yogurt, swirl through the chutney, then set aside
Cook the rice according to the pack instructions and divide between two bowls
Toss the chick peas with the coriander and lime juice, season, then add to the bowls, followed by the spinach and onion
Top with the chicken, thickly sliced, then drizzle over the yogurt dressing to serve