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Mild chicken korma
Mild chicken korma
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Homemade chicken korma, just like your favorite takeaway.
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:
  • 1. Heat oil in a deep frying pan over medium-high heat. Saute the brown onion for 5 minutes until softened. Add chicken and cook for 2-3 minutes until lightly browned. Stir in the simmer sauce, bring to a boil, then reduce heat to medium. Simmer covered for 10 minutes until chicken is cooked through.
  • In a small bowl, mix together the cucumber, tomato, red onion, chopped coriander, and lemon juice. Season with salt and pepper.
  • Follow the instructions on the packets to prepare the puppodums and rice.
  • Portion the rice into individual serving bowls. Sprinkle with curry and fresh coriander leaves. Accompany with a side of refreshing salad, crispy poppadums, and sweet mango chutney.

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