Chicken korma
13
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tender chunks of chicken in a mild sauce – try this healthier version of the much-loved curry
Ingredients
Chicken breast, skinless, raw
500 g
White basmati rice, dry
200 g
Vegetable Oil
1 teaspoon(s)
Onion
1 small
Carrots, raw
1 medium
Apple
1 medium
Patak's Curry Paste Korma Spice Paste
30 g
Mango Chutney
0.75 tablespoon(s), heaped
Tomato Purèe
2 teaspoon(s), level
Chicken stock cube(s)
0.25 cube(s)
Reduced fat coconut milk, tinned (7.7% Fat)
150 ml
Instructions
1
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.
2
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.
3
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.
4
Serve the curry and rice with some steamed vegetables, such as pak choi or baby corn.
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