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We hope you got insight from reading it, now let’s go back to chicken korma curry heidi style recipe. You can cook chicken korma curry heidi style using 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Chicken Korma Curry Heidi Style:
- Prepare 3 or more large chicken breasts, cut into strips and then halved length ways
- Prepare 1 brown/cooking onion, halved and sliced
- Prepare 1/2 cup sultanas/golden raisins
- You need 4 or more heaped tbs Pataks korma curry paste
- Take 1 425 gm tin carnation evaporated milk
- Provide 1 large tomato
- You need 3 portions frozen spinach
- Get 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
An Indian takeaway classic, this creamy chicken korma recipe has tender chicken in a mildly spiced curry sauce. See more Indian recipes at Tesco Real Food. Mary Berry's easy chicken korma-style curry is mild enough for all the family. Mary replaces the usual cream with yoghurt for a lighter, fresher taste. Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk.
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