Fruity chicken korma

recipe

Fruity chicken korma

No comments

This chicken korma is smooth, delicious and full of Indian flavours without being too hot. It is suitable for freezing. iVillage.co.uk exclusive offer - Get 20% off the RRP and free UK shipping when buying Annabel's Kitchen: My First Cookbook. Visit www.rbooks.co.uk to purchase your copy and enter the code IVILLAGE at the checkout. (Valid until 1/4/2012)

Ingredients

1.5 tbsp sunflower oil
1 medium onion, finely chopped
Half red pepper, diced
1 small to medium apple, peeled and finely sliced
2 chicken breasts, sliced into 2 cm cubes
One and a half tbsp korma curry paste
1 tsp garam masala
300 ml low fat coconut milk
100 ml chicken stock
One to one and a half tbsp mango chutney
1 tbsp soy sauce
6 baby corn sliced on the diagonal
50g frozen peas
2 tsp lime juice
1 tsp cornflour

Serves: 4

Directions

More recipes like this

Heat the oil in a deep frying pan or wok. Add the onion and red pepper and stir fry for 3 minutes.
Add the apple slices and sauté for 2 minutes, Add the chicken and stir fry until sealed.
Add the curry paste and garam masala, then the coconut milk, stock, mango chutney, soy sauce and baby corn.
Bring up to the boil and simmer for 3 minutes. Add the peas and lime juice and cook for 2 to 3 minutes.
Mix the cornflour with 2 tbsp of cold water. Add to the curry and stir until slightly thickened.