Chicken korma tenderloins
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Time to make:
25 mins, prep 10 mins, cook 15 mins
$3.41 per serve
(at time of publication)
Full ingredients list:
2/3 cup low-fat Greek yoghurt
2 tablespoons Patak’s korma curry paste
600g chicken tenderloins, trimmed
8 Patak’s poppadoms
1 continental cucumber, trimmed, diced
1 cup roughly chopped coriander leaves
4 cups steamed rice
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 220ºC. Line a tray with baking paper. Mix yoghurt and curry paste in a shallow dish. Coat each tenderloin with yoghurt mixture and place in prepared tray. Bake for 10–15 minutes or until cooked through.
Step 2 Put 3 poppadoms onto the microwave turntable and cook on HIGH for 30 seconds or until increased in size and crisp.
Step 3 Combine cucumber and coriander in a bowl. Serve chicken on steamed rice with cucumber and poppadoms on the side. Spoon over cooking juices.
Add a bit of chilli powder to yoghurt and curry paste mixture. Serve with some extra yoghurt and chutney.
About this recipe
First published: October 2009