- Creamy Chicken Korma.jpg (32.42 KiB) Viewed 627 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions, provides 491 cals, 34g fat (of which 10g saturates), 2g sugar and 0.8g salt per portion.
Ingredients
- 8 small chicken mini fillets
- 4 tbsp from a jar of korma curry paste
- 100ml (4fl oz) double cream
- 50g (2oz) ground almonds
- 25g (1oz) flaked almonds, toasted
Method
1. Place 2 tbsp oil into a frying pan over a medium heat and gently fry the chicken pieces until cooked through. Set aside.
2. Mix together the curry paste with the cream, almonds and 100ml (4fl oz) of water in a bowl. Pour everything into a saute pan and gently simmer for 5 minutes.
3. Mix in the cooked chicken fillets and cook until the chicken is hot. Serve with a sprinkle of the almonds.
4. Ideally serve with rice and a warm naan bread.
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