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Chicken Korma curry

Preparation

10

Cooking

35-40 min

Serves

4

Instructions

  • Brown 800 g chicken thighs in 2 Tbsp (30ml) vegetable oil in a hot pan and set aside after 5 mins.
  • Sauté 1 large chopped onion in 2 Tbsp (30ml) vegetable oil; once translucent, add 3 large chopped garlic cloves, 2 tsp (10ml) cumin powder, 2 tsp (10ml) coriander powder, 2 tsp (10ml) turmeric, 1 Tbsp (15ml) chilli powder and stir for 1-2 mins.
  • Return chicken to pan and add 2 large chopped tomatoes and 100 ml chutney of choice, stirring for another 1-2 mins.
  • Cook on low heat for 30mins.
  • Now add 1 can (380g) Nestlé IDEAL Low Fat Evaporated Milk and ¼ cup (60ml) Nestlé Dessert Cream and stir till emulsified.
  • Serve hot with rice or roti.