Chicken Korma
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Chicken breast (cut into chunks)
- 1 Onion (finely chopped)
- 1 tbsp Olive oil
- 4 tablespoons Korma paste
- 200 ml Coconut milk
- 2 tablespoons 0% fat Greek yogurt
- 1 tsp Desiccated coconut ((to serve))
Method
- Over a medium heat put 1 tbsp Olive oil in a large pan and add 1 Onion. Cook until softened, about 4-5 minutes.
- Add 300 g Chicken breast and cook until browned all over, about 5 minutes.
- Add 4 tbsp Korma paste and stir so the chicken is coated.
- Add 200 ml Coconut milk, stir well and bring to the boil.
- Reduce to a simmer and cook for 15-20 minutes until the chicken is cooked through.
- Stir in 2 tbsp 0% Greek yogurt to get a marbled effect.
- Serve with rice and 1 tsp Desiccated coconut sprinkled over the top.