The Close - Chicken Korma

Ingredients
The Close - Chicken Korma
Method



Method
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Sunflower oil 15.0 ml
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Water 300.0 ml
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Tomato puree 50.0 g
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Frozen peas 75.0 g
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Potatoes diced, blanched and refreshed 150.0 g
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Pineapple, tinned in juice 175.0 g
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Green cardamon powder 1.0 g
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Double cream 250.0 ml
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Coriander, washed and chopped 15.0 g
Preparation
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Method
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Peel and dice the onions and potatoes.
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Heat the oil in a suitable pan then add the onions and cook for 10 minutes until golden and soft.
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Add the KNORR Pataks Tikka paste and 100 ml water, cook for 10 minutes or until water has evaporated.
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Add the tomato Paste and remaining water then continue to cook for 2 minutes over a medium heat.
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Place the chicken and potatoes in to the pan and allow to "seal" for 5 minutes.
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Pour in the pineapple, cream, cardamon and KNORR Garlic & Ginger purees.
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Bring back to the boil and cook until the chicken is cooked
Nutrition tip:
Add the peas and chopped coriander then remove from the heat and serve. -