PREP TIME: 15min
COOK TIME: 40min SERVES: 6
1kg chicken breast, diced
1 cup Korma curry paste
¼ cup olive oil
2 onions, finely sliced
2 garlic cloves, chopped
2 tsp ginger powder
400ml coconut cream
300ml thickened cream
2 tsp sugar
1 cup fresh coriander, chopped
2 cups rice
240g roti bread
Step 1: Cook 2 cups of rice according to packet instructions.
Step 2: Meanwhile, heat oil in a large non stick fry pan, over medium heat.
Step 3: Fry the onion in the pan for 5 minutes or until softened.
Step 4: Add the garlic, ginger, water and paste and cook for a further 2 minutes.
Step 5: Carefully place the chicken in the pan and brown it in the curry mixture for 10 minutes.
Step 6: Lower heat. Mix in the coconut cream, thickened cream and sugar and simmer the chicken for 20minutes
Step 7: Garnish with fresh coriander and serve with a side of rice and roti bread.