Homestyle Chicken Korma

Friday night curry doesn’t have to be from a takeaway. This version is easy and quick, but will satisfy the most hardcore curry lover (whilst also being child friendly!).

SERVES: 4

DEFROSTING REQUIRED: No

TIME: Approx. 30 mins

TEMPERATURE: Medium heat on hob / 180C in oven (gas mark 4)

METHOD

1. Soften onion, garlic, chili, ginger in a little oil for 5 mins.

2. Add chicken strips and fry until fully defrosted - about 10 mins.

3. Now add the Korma spices and fry off to release flavour for a few mins. Add chopped tomatoes and simmer for 10 mins. Now add a splash of cream to finish.

4. Toss in the coriander 5 mins before you are ready to serve.

5. Pop naans in the oven to cook and steam your rice in the microwave.

ALTERNATIVES: Try this with frozen king prawns. Add them after the chopped toms.

HACKS: Try having onion bhajis as a starter for that real ‘fake-away’ experience!

INGREDIENTS:

1 x tbsp vegetable oil

Small handful Iceland frozen chopped onions

1 x tbsp Iceland frozen chopped garlic

1 x tbsp Iceland frozen ginger

1 x tbsp Iceland frozen chili

1/2 a packet of Iceland chicken tikka strips

1 packet of Korma spices or 3 tsp of Curry Powder

1 tin of chopped tomatoes

1 splash of Iceland double cream

1 tbsp of Iceland frozen coriander

TO SERVE:

4 x bags of Iceland frozen white rice

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