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Chicken Korma

Chicken Korma

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Coconut milk, ground almonds and yoghurt add delicious creaminess to our easy version of Chicken Korma. This mildly spiced dish is perfect for family dinners, and sure to become a great favourite with the kids.

Feeds
4People
Preparation time
60Min.
Difficulty
easy

Ingredients

ungrouped
1 sachet Rajah Chicken Korma Pure Spice Blend
400 g chicken breasts cubed
1 onion chopped
1 tbsp fresh ginger root crushed
1 clove garlic crushed
3 tomatoes chopped
80 ml plain yoghurt
400 ml coconut milk (tinned)
4 tbsp ground almonds
salt to taste
handful fresh coriander (optional) to serve

Preparation method

ungrouped
In a pot fry chopped onion in 2 tbsp vegetable oil until light brown.
Reduce heat, add ginger & garlic and Rajah Chicken Korma Pure Spice Blend, fry for 1 minute.
Add chopped tomatoes and cook until soft.
Add chicken and cook until browned.
Add coconut milk, yoghurt and ground almonds.
Simmer for 25 mintutes or until sauce reaches desired consistency. Stir regularly.
Season with salt to taste, garnish with fresh coriander, serve with Basmati rice.

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