Succulent chicken simmers away in a cheat's coconut and almond sauce for a speedy curry when you're in a hurry!
This recipe makes a flavoursome and punchy curry possible, even during the week.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
564
Ingredients
2Tbsp.
sunflower oil
1
onion, finely sliced
4Tbsp.
korma paste (we used Patak's)
4
skinless chicken breasts, cut into bite-sized pieces
160ml tin coconut cream
40g
ground almonds
75g
coconut flakes or desiccated coconut, toasted
steamed rice, lime wedges and fresh coriander sprigs, to serve
Directions
Step 1In a large frying pan, heat the oil and fry the onion over a medium heat for 10min until beginning to soften. Add korma paste to the pan, cooking for 3min until fragrant and adding 4tbsp of water to protect the spices from burning. Add chicken pieces with 150ml water and simmer gently for 10–15min until chicken is cooked through.
Step 2Pour the coconut cream into the curry; cook for 2min. Remove from heat and stir through the ground almonds. Scatter the chicken korma with coconut flakes and serve with rice, lime wedges and coriander sprigs, if you like.
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