What you’ll need
- Chopping board
- Sharp knife
- Wok
- Hob
- Measuring teaspoon
- Measuring tablespoon
Before you start
Ingredients
For about 4 servings. Tick off ingredients as you go.
- 400 g chicken breast
- 3 tablespoons chicken korma paste (I use Patak’s Korma Spice Paste)
- 400 ml coconut milk
- Frozen leeks, to taste
- 2 teaspoons tomato purée
- 2 tablespoons olive oil
How to make it
Allow about 4 minutes to prepare and 21–23 minutes to cook.
Prepare the chicken
Dice the chicken breast. Heat the 2 tablespoons of olive oil in the wok over medium-high heat.
Cook the leeks
Add the frozen leeks and cook for 4–5 minutes.
Sear the chicken
Add the chicken and cook over high heat for around 7–8 minutes, until seared on the outside.
Add the sauce ingredients
Reduce the heat to medium. Stir in the 400 ml coconut milk, 3 tablespoons of korma paste and 2 teaspoons of tomato purée.
Simmer and finish
Cook for about 10 minutes, stirring regularly, until the sauce thickens and the chicken is thoroughly cooked.