Quick Chicken Korma Curry
- Chicken breast 1 pce
- Bell pepper 2 lge
- Onion 1 med
- Vegetable oil 4 tbs
- Green beans 30 g
- Baby corn 5 pce
- Birds eye chili 1 pce
- Wild Rice 20 g
- Basmati rice 120 g
- Korma sauce including spice pot (Aldi) 1 pce
Start off by chopping the chicken into bite-sized chunks. Take a large wok add in 2 tbs of vegetable oil and cook the chicken for approximately 5 minutes or until it turns completely white.
Once the chicken is fully cooked, remove it from the pan and set it aside.
Finely chop the onions and add them to the pan that you previously used to cook the chicken in.
Chop the peppers into medium-sized chunks and also add them in with the onions. Cook the peppers and the onions together for about 5 minutes on low heat. Make sure to stir it occasionally.
Add in the spices and let it cook together for a minute or until the spices release a very fragrant smell. Next, add in the korma paste. Add 70 ml of water into the jar put the lid back on and shake it until the sides of the bottle looks 'clean'. Pour the watered up sauce mix in with the veg.
Add in the sweetcorn, green beans, chili, and the chicken. Cook for about 10 minutes on low heat.
While waiting on the curry to finish, take a small saucepan add in 1 tbs of vegetable oil along with the basmati and the wild rice. Fry them together for approximately 2 minutes. Next top it up with 300 ml of water. Cook until the water has 95% reduced. Turn the heat off and place a lid over the saucepan. This will help the rice to soak up the excess liquid without burning down.