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Chicken korma with chickpeas
Chicken korma with chickpeas
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up aromatic Indian curry pots with pantry basics and creative flair.
Ingredients:
  • 400g can diced tomatoes
  • 36.80 gm canola oil
  • 6 chicken breast fillets, cut into 3cm pieces
  • 2 brown onions, halved, cut into wedges
  • 84.00 gm Patak’s Korma curry paste
  • 800g Butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 500ml (2 cups) chicken style liquid stock
  • 400g can chickpeas, rinsed, drained
  • 200g snow peas, trimmed
  • Fresh coriander sprigs, to serve
  • Tzatziki, to serve
  • Roti bread, warmed, to serve
Instructions:
  • In a large frying pan, heat half of the oil over medium-high heat. Cook half of the chicken for 3-4 minutes, turning occasionally until browned. Transfer to a plate using a slotted spoon. Repeat with the remaining chicken, reheating the pan as needed.
  • Saute the onion in the remaining oil until soft. Stir in the chicken and curry paste until combined. Add the pumpkin, tomato, and stock and mix well. Cover, bring to a boil, then simmer until the pumpkin is tender.
  • Simmer chickpeas and snow peas for 5 minutes until snow peas are vibrant and slightly crisp and sauce thickens. Serve curry in bowls; garnish with coriander and tzatziki. Enjoy with roti.

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