Gluten Free Dairy Free Red Meat Free Chicken Korma!
Low Acid Rating
Rating – Easy
Easy to make chicken korma. This is a quick and easy way to make a delicious gluten free curry instead of ordering a take away. Simple to make and very little to do.
Ingredients:
– 400g Chicken Breast
– 3 Large Tablespoons Chicken Korma Paste (I use Patak’s Korma Spice Paste)
– Coconut Milk (400ml)
– Leeks (Frozen)
– 2 Teaspoon of Tomato Puree
– 2 Tablespoons of Olive Oil
– 400g Chicken Breast
– 3 Large Tablespoons Chicken Korma Paste (I use Patak’s Korma Spice Paste)
– Coconut Milk (400ml)
– Leeks (Frozen)
– 2 Teaspoon of Tomato Puree
– 2 Tablespoons of Olive Oil
Equipment:
– Chopping Board
– Sharp Knife
– Wok
– Hob
– Chopping Board
– Sharp Knife
– Wok
– Hob
Total time Estimate:
Prep: 4 mins
Cooking: 15-20
Instructions
Pre-requisites:
– Dice Chicken
– Heat Wok with medium-high heat on hob (with olive oil)
1) Cook frozen leeks in wok for 4-5 mins
2) Add the chicken in the Wok for around 7-8 minutes on a high heat or until the chicken in nearly sealed
3) Turn down heat to medium temperature and add the Coconut milk, 2-3 large teaspoons of Korma paste and 1 teaspoon of tomoato puree
4) Keep stirring regularly and leave cooking for around 10 mins or until the mixture thickens
ENJOY!