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Simple recipe: Chicken Korma Curry Heidi Style

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Chicken Korma Curry Heidi Style, We use prepare 8 Ingredients And 5 Steps

Ok now How To Cook Chicken Korma Curry Heidi Style

Chicken Korma Curry Heidi Style We can cook Chicken Korma Curry Heidi Style by using 8 ingredients and 5 steps. Here is how you achieve Chicken Korma Curry Heidi Style.

Ingredients of Chicken Korma Curry Heidi Style

  1. Prepare 3 of or more large chicken breasts, cut into strips and then halved length ways.
  2. You need to prepare 1 of brown/cooking onion, halved and sliced.
  3. Prepare 1/2 cup of sultanas/golden raisins.
  4. You need to prepare 4 of or more heaped tbs Pataks korma curry paste.
  5. You need to prepare 1 of 425 gm tin carnation evaporated milk.
  6. You need to prepare 1 of large tomato.
  7. Prepare 3 of portions frozen spinach.
  8. Prepare of fresh coriander.

Chicken Korma Curry Heidi Style directions

  1. In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges.
  2. Add the korma paste and stir for a minute until gorgeous and fragrant.
  3. Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk.
  4. After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout.
  5. Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly.

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