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Mild chicken korma
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Make your favorite chicken korma takeaway at home.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 500g RSPCA Approved Chicken Breast Fillets, cut into 3cm pieces
  • 420g jar Sharwood’s Korma Simmer Sauce
  • 1 Lebanese cucumber, seeded, grated
  • 1 large tomato, seeded, chopped
  • 1/2 small red onion, finely chopped
  • 40.00 ml coriander, finely chopped
  • 21.00 gm lemon juice
  • 8 Sharwood’s Plain Puppodums
  • Tilda Pure Steamed Basmati Rice, to serve
  • Coriander leaves, to serve
  • 40.00 gm Sharwood’s Green Label Mango Chutney
Instructions:
  • In a deep frying pan over medium-high heat, heat oil. Sauté brown onion until softened, about 5 minutes. Add chicken and cook until lightly browned, about 2-3 minutes. Stir in simmer sauce, bring to a boil, then reduce heat to medium. Simmer covered for 10 minutes, or until chicken is cooked through.
  • In a small bowl, mix together cucumber, tomato, red onion, chopped coriander, and lemon juice. Season with salt and pepper to taste.
  • Follow the instructions on the packets to prepare the puppodums and rice.
  • Spoon rice into individual bowls. Drizzle with flavorful curry and garnish with fresh coriander. Enjoy alongside a crisp salad, crispy puppodums, and tangy mango chutney.

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