Chicken breast, skinless, raw
White basmati rice, dry
Patak's Curry Paste Korma Paste
¾ tablespoons, heaped
2 teaspoons, level
Chicken stock cube(s)
Reduced Fat Coconut Milk, Canned
- For the sauce, heat the oil in a lidded nonstick pan and add the onion and carrot. Cover and cook on a low heat, stirring occasionally, for 15 minutes. Add the apple, cover and cook for another 5 minutes or until everything is soft.
- Stir in the korma paste, mango chutney and tomato purée, then remove from the heat. Blend in the coconut milk and stock, then whizz to a purée using a stick blender.
- Add the chicken to the curry sauce and leave to simmer for 10 minutes, or until cooked through. Meanwhile, cook the rice to pack instructions.
- Serve the curry and rice with some steamed vegetables, such as pak choi or baby corn.