Chicken korma curry

Chef: Sunsweet

Prep: 10 mins

Cook: 50 mins

Korma is gentle on the spice but still has the authentic Indian influence to get your body feeling toasty from within.

500g baby potatoes, halved

2 tbsp vegetable oil

2 onions, peeled and sliced

120g Korma paste

500g chicken breast or boneless thigh, diced

480ml water

200g green beans, topped and tailed

200ml light coconut milk

Basmati rice to serve

Fresh coriander to garnish

Bring a medium sauce pan of water to the boil.

Add in the baby potatoes and cook gently until tender (about 15 minutes).

In frying pan, add the oil and cook the onions gently.

Add the curry paste to the frying pan and cook for 5 minutes.

Stir in the chicken pieces and fry until they are sealed. Add the water and green beans, bring to the boil and reduce the heat to simmer for 10-15 minutes.

Just before you are ready to serve, add the coconut milk and drained potatoes then bring back to the boil. Reduce heat and cook the rice according to the packet.

Garnish with coriander just before serving with rice.

Preparation Time
10 minutes

Cooking Time
50 minutes

Main ingredients
Chicken, Vegetables, Rice

Recipe Type
Dinner, Curry

Cuisine
Indian

Level of Difficulty
Easy