Chicken Korma
- 31 - 60 Minutes
- Easy
- Serves 2
This mild chicken korma is the perfect midweek curry for the whole family. Replace chicken with paneer for a delicious vegetarian version.
Ingredients
Method
1 pouch Tilda Pure Basmati rice
1 tbsp oil
25g unsalted butter
1 onion, finely chopped
1 thumb ginger, grated
3 tbsps korma paste
2 large chicken breasts, cut into bite size chunks
100g canned chopped tomatoes
100ml water
1 small pot (125g) coconut yoghurt
25g ground almonds
1 clove garlic, crushed
Salt and black pepper to season
- Heat the oil and butter in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften
- Add the korma paste and cook for 1 minute
- Add the chicken and fry until sealed and slightly browned
- Add the chopped tomatoes and water and cook uncovered for 15 minutes
- Add the coconut yoghurt and almonds and stir through
- Season with salt and pepper and serve piping hot
- Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry
