Korma

Serves 4

Preparation and cooking times
	Prep 10 mins
	Cook 30 mins

Ingredients

• Mrs Shah’s Curry Mix
• 1 teaspoon salt
• 2 onions, finely chopped
• 4 tablespoons sunflower oil
• 1 tin coconut milk
• 600g skinless & diced chicken breast or vegetable alternative
• Chopped coriander, to garnish

1. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft.
2. Add Mrs Shah’s Curry Mix and the salt into the pan followed by the tin of coconut milk. Stir well over the heat for about 30 secs,
3. Add the chicken and stir in thoroughly.
4. Add boiled water from the kettle until the chicken is just covered, and stir again.
5. Simmer on medium heat for approx 30 minutes (without a lid) until the chicken is tender, stirring regularly to avoid burning.
6. Serve scattered with coriander, with plain basmati or pilau rice.