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Quick chicken korma

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 10
Servings 4


  • 1 tbsp oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp minced ginger
  • 2 whole fresh chillies, optional
  • 10 curry leaves
  • 3 tbsp korma paste (a rich, creamy yoghurt-based sauce)
  • 4-8 bone-in chicken breasts, cut into thirds
  • 1 litre chicken stock
  • fresh coriander and basmati rice to serve


Heat oil and sauté onion, garlic and ginger until glossy.
Add korma paste and cook for three minutes.
Add chicken breasts and toss to coat.
Add stock and curry leaves and bring to the boil.
Cover, reduce heat and simmer until chicken is cooked.
Serve with basmati rice, chutney and sambals.

Read more on: poultry  |  sauté

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