4
Easy
10 minutes
20 minutes
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
