Chicken Korma
This mild chicken korma is the perfect midweek curry for the whole family. Replace chicken with paneer for a delicious vegetarian version.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Pure Basmati rice
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 1 thumb ginger, grated
- 3 tbsp korma paste
- 2 large chicken breasts, cut into bite size chunks
- 3/4 cup canned chopped tomatoes
- 1/2 cup water
- 1 small container coconut yogurt
- 3 3/4 tbsp ground almonds
- 1 clove garlic, crushed
- Salt and black pepper to season
How to make Chicken Korma
-
Heat the oil and butter in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften
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Add the korma paste and cook for 1 minute
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Add the chicken and fry until seared and slightly browned
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Add the chopped tomatoes and water and cook uncovered for 15 minutes
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Add the coconut yogurt and almonds and stir through
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Season with salt and pepper and serve piping hot
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Heat Tilda Pure Basmati rice as per sachet instructions and serve alongside the curry
