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, 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.