Homestyle Chicken Korma
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