Chicken Korma curry

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1788
korma curry

I much prefer to make curries the day before as the flavour of the spices seep into the chicken. Keep 2 tablespoon of coconut milk for the fragrant rice for the Beef Stroganoff. Turmeric in the curry paste adds colour and health benefits.

 

Approx total cost: £5.56 or £1.39 per portion*

Serves: 4

Total time: 50 minutes

Ingredients

  • 2 tablespoon of oil
  • 400ml coconut milk
  • 1 tablespoon tomato paste
  • 1 tablespoon of brown sugar
  • 1 tin of tomatoes
  • 4 chicken fillets (or thigh and legs)
  • 2 medium onions (finely chopped)
  • 3 garlic cloves (crushed and chopped)
  • 1 tablespoon of fresh coriander
  • 1 tablespoon of curry Paste

Method

  • Heat oil and fry onions for two minutes
  • Add crushed garlic, curry and tomato paste
  • Stir and cook for 2 minutes (be careful not to burn)
  • Cut chicken into strips or chunks, add and coat in paste
  • Add coconut milk, stir and simmer for 15 – 20 minutes
  • Add tomatoes, coriander and brown sugar Stir and simmer for 15-20 minutes
  • Taste, season if necessary
  • Serve with rice

*(prices correct at time of publication – supermarket prices and offers may vary)