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Quick and simple creamy Chicken Korma Recipe.
Ingredients:
2 large chicken breasts cut into chunks
2 pataks Korma paste pots
400ml (1tin) of full fat coconut milk
50ml (5 tablespoons) double cream
Method:
Put coconut milk, cream and Korma paste tubs into bowl and stir well
DO NOT AT ANY POINT ADD ANY WATER TO THIS RECIPE.
Add chicken RAW stir really well until all coated.
Cook on low for 6 hours. The sauce may separate during cooking but will be absolutely perfect after you stir it. If the sauce isn’t thick enough for your preference, add one tablespoon of corn flour and turn to high for half an hour with the lid off to thicken.
Serve with boiled rice and side(s) of your choice.
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