Chicken korma curry
Prep:
10 mins
Cook:
50 mins
Korma is gentle on the spice but still has the authentic Indian influence to get your body feeling toasty from within.
500g baby potatoes, halved
2 tbsp vegetable oil
2 onions, peeled and sliced
120g Korma paste
500g chicken cutlets, sliced into bite sizes
480ml water
200g green beans, topped and tailed
200ml light coconut milk
Basmati rice to serve
Fresh coriander to garnish
Bring a medium sauce pan of water to the boil.
Add in the baby potatoes and cook gently until tender (about 15 minutes).
In frying pan, add the oil and cook the onions gently.
Add the curry paste to the frying pan and cook for 5 minutes.
Stir in the chicken pieces and fry until they are sealed. Add the water and green beans, bring to the boil and reduce the heat to simmer for 10-15 minutes.
Just before you are ready to serve, add the coconut milk and drained potatoes then bring back to the boil. Reduce heat and cook the rice according to the packet.
Garnish with coriander just before serving with rice.
Preparation Time
10 minutes
Cooking Time
50 minutes
Main ingredients
Chicken, Vegetables, Rice
Recipe Type
Dinner, Curry
Cuisine
Indian
Level of Difficulty
Easy
