Indian

Chicken Korma Curry

A lightly spiced, mild creamy curry for all the family.

10 mins prep time

25 mins cook time

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Ingredients

2 tbsp oil

1 large onion, diced

80g Sharwood's Korma paste

600g chicken, diced

400g coconut milk

100ml double / thickened cream

15g cornflour

Step 1

Heat 2 tbsp oil in a deep frying pan.

Step 2

Gently fry 1 large diced onion until soft.

Step 3

Stir in 80g Korma paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed.

Step 4

Add 400g of coconut milk and bring to the boil and gently simmer for 15 minutes until the chicken is cooked through.

Step 5

Add 100ml of double cream and 15g of cornflour and simmer for a further 2 minutes.

Step 6

Serve with Sharwood’s flame baked naans and mango chutney.

Vary the amount of paste to create a milder/spicier version. This recipe works well with beef or prawns.