Spice Pots Chicken Korma - Super Quick
Author: Spice Pots - Melanie Auld
Recipe type: Mains: Chicken
Cuisine: Curry
Serves: 4
- 2 tbsp oil
- 2 onions, finely chopped (or cheat and used frozen onions)
- 4cm piece of ginger, grated (or again cheat, and use frozen)
- 400g tin of tomatoes
- 5 tsp Korma Spice Pot
- 4 chicken breasts (or veggies), chopped
- 1 tin of chickpeas, drained
- 40ml tin coconut milk
- Salt, to taste
- Fresh coriander, to garnish (or use frozen, chopped)
- Heat the oil and cook the onions, ginger and garlic until soft and browning.
- Add the tomatoes, and reduce for 5 minutes or so.
- Add the Korma spices. Cook for a minute then add the chopped chicken and mix well.
- When the chicken has taken on a wee bit of colour, add the coconut milk and salt.
- Cook gently for about 15 minutes, or until the chicken has cooked through.
- Add in the chickpeas and heat through.
- Garnish with some chopped coriander and serve with some fluffy rice.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2018/12/15/spice-pots-taking-the-hassle-out-of-batch-cooking/
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