Chicken Korma Curry

Chicken Korma Curry

4 serves

10 minutes

25 minutes

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Ingredients

2 Tablespoon Olive Oil

1 Large Onion, Diced

80 grams Sharwood’s Korma paste

600 grams Chicken, Diced

400g Coconut Milk

100ml Double / Thickened cream

15g Cornflour

Method

Heat 2 tbsp oil in a deep frying pan.
Gently fry 1 large diced onion until soft.
Stir in 80g Korma paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed.
Add 400g of coconut milk and bring to the boil and gently simmer for 15 minutes until the chicken is cooked through.
Add 100ml of double cream and 15g of cornflour and simmer for a further 2 minutes.
Serve with Sharwood’s flame baked naans and mango chutney.

Top Tips

Vary the amount of paste to create a milder/spicier version.
This recipe works well with beef or prawns.

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