Korma Tray Bake
Serves 4
- 500 g chicken thigh fillets
- 3 tbsp korma curry paste
- 450 g brown rice, cooked
- 1.5 cup chicken stock
- 0.5 cauliflower, cut into florets
- 200 g green beans
- 1 red onion, thinly sliced
- 2 tbsp red wine vinegar
- 0.25 cup mint leaves, finely sliced
- 0.5 Lebanese cucumber, grated
- 0.5 cup Greek yoghurt
- 1 lemon, cut into quarters
