This chicken korma really brings the flavour
If there’s one thing we like making when the weather turns, it’s a warming curry. This chicken korma is loaded with flavour, but perhaps the best part about it is that it can be on the table in 30 minutes.
Ingredients:
- Canola oil 1 T
- 2 red onions, sliced
- Woolworths Prepared Garlic, Ginger, Chilli, ½ cube of each
- Woolworths Korma Paste 50 g
- Cherry tomatoes 300 g
- Chopped tomatoes, 1 x 400 g can
- Coconut milk, 1 x 400 g can
- Sea salt and freshly ground black pepper, to taste
- Woolworths Butter-basted Chicken Breasts, 1 x 500 g pack
- Woolworths Coconut Jasmine Rice, 2 x 250 g packs
- Woolworths Cumin Poppadums, 10 pack
- Curry leaves, fried, to garnish (optional)
Method:
- Fry the onions, garlic, ginger and chilli in the canola oil over a low heat for 2 minutes, or until softened and translucent.
- Add the korma paste and cherry tomatoes and cook for 2 minutes, then add the chopped tomatoes and coconut milk. Simmer for 10–15 minutes, then season to taste. Add a pinch of sugar if necessary to balance the acidity.
- Heat the chicken in the curry sauce or in a separate pan.
- Heat the rice according to package instructions and serve with the curry and poppadums. Garnish with curry leaves.
Cook’s note: “Microwave the poppadums on high for a few seconds until puffed up and crispy, one at a time.”
(Serves 4)