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
