Indian Chicken Korma
This deeply flavoured curry is buttery and delicious!
Ingredients
- 75ml chicken stock (or water)
- 2 cup baby spinach, washed
- 1 pkt spice tailor delicate korma curry
- 1 1/2 cup basmati rice, steamed (to serve)
- 500g chicken breast fillet, cubed
- 1 naan bread, halved (to serve)
- 1/4 cup cashews, toasted
- 1 tsp vegetable oil
Method
- Heat the oil in a medium sized non-stick frying pan.
- Add the spices from the spice packet and cook for 20 seconds. Add the chicken and brown for 1 minute.
- Add the base sauce and cook for 1 minute. Once the chicken is coated well, add the simmer sauce and stock or water and simmer for 3-4 minutes.
- Add the spinach and cook until wilted and the chicken is cooked through. Take off the heat and stir through half the cashew nuts and serve garnished with the rest.
- Serve with Naan Bread and Basmati Rice.
