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The ingredients needed to cook Chicken Korma Curry Heidi Style:
- Take 3 or more large chicken breasts, cut into strips and then halved length ways
- Use 1 brown/cooking onion, halved and sliced
- Provide 1/2 cup sultanas/golden raisins
- Get 4 or more heaped tbs Pataks korma curry paste
- Get 1 425 gm tin carnation evaporated milk
- Use 1 large tomato
- Provide 3 portions frozen spinach
- Use fresh coriander
Instructions to make Chicken Korma Curry Heidi Style:
- In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges
- Add the korma paste and stir for a minute until gorgeous and fragrant
- 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
- After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout
- 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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