Annabel Karmel's fruity chicken korma
Serves 4
A little work
Prep:
A mild & fragrant curry that looks colourful and has a gentle but tantalising taste
Skip to ingredients
- 1 ½tbsp Sunflower oil
- 1 Onionfinely chopped
- ½ Red pepperdiced
- 1 Applepeeled and finely sliced
- 2 Chicken breastssliced into 2cm cubes
- 1 ½tbsp Korma curry paste
- 1tsp Garam masala
- 300ml Coconut milk
- 100ml Chicken stock
- 1 ½tbsp Mango chutney
- 6 Baby cornsliced on the diagonal
- 50g Frozen peas
- 2tsp Lime juiceor lemon juice
- 1tsp Corn flour
Method
step 1
Heat the oil in a deep frying pan or wok. Add the onion and red pepper and stir-fry for 3 minutes. Add the apple slices and sauté for 2 minutes.
step 2
Add the chicken and stir-fry until sealed. Add the curry paste and garam masala, then the coconut milk, stock, mango chutney and baby corn.
step 3
Bring up to the boil and simmer for three minutes. Add the peas and citrus juice and cook for 2-3 minutes.
step 4
Mix the cornflour with 2tbsp of cold water. Add to the curry and stir until slightly thickened. Serve with rice.