Chicken Korma Risotto

• 2 tbsp vegetable or peanut oil
• 4 None boneless skinless chicken thighs, trimmed and cut into 1-inch cubes
• 1 medium onion, finely chopped
• 2 tbsp korma curry paste
• 1 pkg (8.5 oz) 90-second brown rice
• 1 can (15 oz) chickpeas, rinsed
• 3/4 cup chicken stock
• 2 oz baby spinach leaves
• 2 tbsp pistachio nuts, toasted

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. 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. 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.

vegetable, chicken thighs, onion, curry, brown rice, chickpeas, chicken stock, baby spinach, pistachio nuts

Taken from recipes-plus.com/api/v2.0/recipes/22668 (may not work)