Quick Chicken Curry
This is a seriously easy version of a Chicken Korma Curry. Takes around 30 minutes to make so a definite contender for a mid week meal. We have used chicken but you can obviously substitute this for vegetables, a mix of the two or add some rinsed lentils to bulk it out. There is no cream in this recipe, we use coconut milk to add creaminess. Gluten Free; Dairy Free.
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, 7 or 8 teaspoons
4 chicken breasts (or veggies), chopped
400ml tin coconut milk
Salt, to taste
Fresh coriander, to garnish
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, 7 or 8 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 until soft and browning, around 10 minutes
- Then add the ginger and garlic and cook for a couple of minutes
- 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.
- Garnish with lots of lovely fresh coriander and serve with rice or flatbreads.
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