Chicken Korma v2.02 24/01/20 ©  web design

Serves: 4   Preparation: 15 minutes. Cooking time: 35 minutes

Chicken Korma

Method

Goto Ingredients

SERVE

With Peshwari Naan

1. Preparation: Dice vegetables: Onions, Garlic(3)

Peppers(2) or alternatives:

Carrots, Mushrooms, Green Beans

5. Add 1 tsp Extra Virgin Olive Oil

 & Diced Onions & Garlic

Stir Fry  until Onions soft

Add the Pepper

1 tsp Cumin

1 tsp Coriander

3 Cubes frozen Spinach

HIGH HEAT

 (2-3 minutes)

6. Add chicken pieces

400g Tin Chopped Tomatoes

2 tbsp Korma Paste

1 tsp Fenugreek

1 tsp Paprika

1 tsp Tumeric

250ml Coconut Cream

3 Chilli Peppers

Season with Salt/Black Pepper

tsp Sugar &/or tbsp Raisins

SIMMER 15 mins

4. Heat wok until smoking.

Add 1 tsp Extra Virgin Olive Oil

Fry Chicken

Remove with a slotted spoon & drain on absorbent kitchen paper

MEDIUM HEAT

(4-5 minutes)

2. Cut 250g Chicken into Strips

3. Boil Tumeric Rice

(See Separate Web Page)

1 Cup Rice, 1 ¾ Cup Water

Bring Water to Boil, add rice

Add Tumeric to yellow rice

Bring to Boil, cover, then SIMMER

LOW HEAT,

 (10-15mins MAX!)

Then cover with towel & stand