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Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Italian-style chicken

Chicken recipes

Italian-style chicken

20 minutes

Turkey-and-gammon roast with summer greens

Gammon recipes

Turkey-and-gammon roast with summer greens

1½ hours

Roast turkey with sweet figs

Christmas recipes

Roast turkey with sweet figs

2 hours

Roast turkey with pear stuffing and roast potatoes

Christmas recipes

Roast turkey with pear stuffing and roast potatoes

3 hours

American barbeque ribs

Pork recipes

American barbeque ribs

1 hour

Roast chilli chicken

Chicken recipes

Roast chilli chicken

1 hour 30 minutes

Leg of lamb stuffed with garlic, rosemary and anchovies

Anchovy recipes

Leg of lamb stuffed with garlic, rosemary and anchovies

1 hour, 20 minutes

Slow-roasted lamb, Italian style

Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Latin American Christmas turkey

Christmas recipes

Latin American Christmas turkey

2 hour

Korma-spiced Indian curry with roast chicken and chunky vegetables

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

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Korma-spiced Indian curry with roast chicken and chunky vegetables

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

620 g ready-to-roast vegetables (leek and mushrooms)
2 T olive oil
1 T canola oil
1 x 5 g korma spice kit or
2 T korma paste
1 cup organic chicken stock
1 x 400 ml can coconut milk
150 g organic unrefined
brown sugar
2 fresh green chillies, finely chopped
100 g fresh dates, pitted
1 whole roast chicken, shredded
fluffy rice, for serving
1 T fresh coriander, roughly chopped
sea salt and freshly ground
black pepper

Method

Preheat the oven to 180°C.

Toss the vegetables in the olive oil until coated then roast for 20 minutes.

Heat the canola oil in a saucepan with the korma spices or paste.

Add the chicken stock and simmer for 5 minutes.

Mix in the coconut milk, brown sugar and chilli.

Smash the dates in a pestle and mortar then add to the curry.

Simmer for 10 minutes then add the shredded chicken and roasted vegetables to warm through.

Serve steaming hot in deep bowls with fluffy rice and chopped fresh coriander. Season to taste.

Per serving: 5001kJ, 81.9g protein, 70g fat, 53.8g carbs