Korma spiced Indian curry & roast chicken recipe | TASTE

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