Korma Curry - ready in 30 minutes!


This is a seriously easy version of a Chicken Korma Curry. Takes around 30 minutes to make so a definite contender for a week night family supper. My kids love this.  We have used chicken but you can obviously substitute this for vegetables, a mix of the two or add some lentils to bulk it out.  Use coconut oil as a replacement for your usual oil and add loads of veggies for a seriously healthy dinner.

Serves 4

2 tablespoons Oil
2 onions, finely chopped
4cm piece of ginger, grated
4 cloves of garlic
400g tin of tomatoes (or use fresh tomatoes)
Korma Spice Pot, ½ pot or 4 or 5 teaspoons
4 chicken breasts (or veggies), chopped
400ml tin coconut milk
Salt, to taste
Fresh coriander, to garnish

Heat the oil and cook the onions, ginger and garlic until soft and browning.

Add the tomatoes, and reduce for 5 minutes or so. Add the Korma Spice. Cook for a minute then add the chopped chicken. Mix and cook. When the chicken has taken on a wee bit of colour, add the coconut milk and salt. Gently cook for about 15 minutes. 

Just a little note to say that if you use coconut oil in place of your usual oil, this recipe is a very healthy option.