It is rather challenging to prepare curry meals especially if you have kids. You need to make sure that the taste is milder than the traditional curry. Korma is a better alternative to traditional curry and young family members will surely love its creamy and mild flavor. It is also very easy to prepare and is very ideal for busy moms (and dads). This is a 10-minute dish and once the cookware and the ingredients are ready, you can start preparing this delightful dish that I found over the internet.
- 1 tablespoon vegetable oil
- 1 medium size onion, chopped roughly
- 1 large garlic clove, crushed
- 450g (1 pound) skinned chicken breast fillets
- 2 tablespoons ready prepared korma curry paste
- 250ml (1 cup) hot chicken stock
- 142ml pot natural yogurt
- 2 tablespoons fresh chopped coriander (OR 2 heaped teaspoons dried leaf coriander)
- 25g (1 oz) toasted flaked almonds
- Freshly ground black pepper
- 1 ½ level teaspoons cornflour
- On medium flame setting, heat the oil in the stir-fry pan. Then add onions and stir occasionally until it becomes transparent. Afterwards, add the garlic.
- Afterwards, begin to add half of the diced chicken and make sure that it turns brown evenly. Then set aside and continue to brown the remaining half of the diced chicken.
- Add the korma paste and stir for one minute. Then pour the stock as well as the yogurt. You may also add the coriander and half of the flaked almonds. Sprinkle some salt and pepper to taste.
- As soon as the ingredients are together, cover the fry pan. Allow 20 – 25 minutes to simmer until the chicken is tender. You may stir occasionally.
- Mix the cornflour with cold water; and add it to thicken the sauce. Again, simmer for about 1 minute until it reaches the right consistency. You may add in the remaining yogurt and coriander. You can adjust the seasoning to suit your taste buds. Finally, before serving sprinkle with the remaining flaked almonds.
This dish is best serve with plain basmati rice and shop bought vegetable samosas and pakoras.