By Dr. Anju Sodhi (BAMS, ND)

Easy Chicken Korma

Ingredients

Makes 4 servings

• 1 T canola oil
• 2 red onions, sliced
• 1/2 Tbsp prepared garlic, ginger, chilli
• 50 g korma paste
• 300 g cherry tomatoes
• 1 x 400 g can chopped tomatoes
• 1 x 400 g can coconut milk
• sea salt and freshly ground black pepper, to taste
• 1 x 500 g pack chicken breasts
• curry leaves, fried, to garnish (optional) 
• Slivered Almond to garnish (optional)

INSTRUCTIONS

1. Fry the onions, garlic, ginger and chilli in the canola oil over a low heat for 2 minutes, or until softened and translucent.

2. Add the korma paste and cherry tomatoes and cook for 2 minutes, then add the chopped tomatoes and coconut milk. 

Simmer for 10–15 minutes, then season to taste. 

Add a pinch of sugar if necessary to balance the acidity.

3. Heat the chicken in the curry sauce or in a separate pan. Heat the rice and serve.  Garnish with curry leaves.

Serve with Prepared Rice