Method:
Prepare chicken and vegetables to consistent sizes. Combine 35g mild curry powder, 10g ground cumin, 10g ground coriander and 5g ground turmeric. Make up 50g lower-salt stock powder with part of the measured water.
2. Heat 30g rapeseed oil. Add 400g onion and soften, then add 750g chicken thigh and cook while turning until sealed. Add the measured spice blend and cook briefly without scorching.
3. Add 500g carrot, 500g cauliflower, prepared stock and most of the water. Bring to a controlled simmer and cook until the chicken is fully cooked and vegetables are tender but intact.
4. Whisk 100g KWERKY and 75g plain flour with reserved cold water to a smooth slurry. Add gradually while stirring continuously. Add 300g peas and simmer until smooth and thickened.
5. Cook 750g dry rice separately in unsalted water using the validated site method. Verify the chicken reaches the site-approved safe core temperature.
6. Confirm final yield and sauce consistency, then portion rice and korma evenly across 10 servings.
