Creamy chicken and vegetable korma curry
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Time to make:
1 hr 5 mins (Hands-on time: 15 mins, Cooking time: 50 mins)
$3.64 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
1 onion, chopped
1 red capsicum, cut into 3cm pieces
500g chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup korma curry paste
400g can diced tomatoes
300g sweet potato, peeled, chopped into 1cm pieces
150g green beans, halved
1 cup frozen corn kernels
3/4 cup evaporated soy milk (or 99% fat-free soy milk)
1/2 teaspoon coconut essence
3 cups cooked jasmine rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion and capsicum; cook for 5 minutes, or until soft.
Step 2 Place a large frying pan over medium heat. Spray chicken with oil and brown in batches. Transfer to saucepan with onion as each batch is browned.
Step 3 Add curry paste to frying pan and cook for 1 minute. Add tomatoes and stir until boiling. Transfer to saucepan. Add sweet potato to saucepan.
Step 4 Bring mixture to the boil, then reduce heat to low. Simmer, covered, for 30 minutes, until chicken is cooked and sweet potato is tender. Add green beans and corn. Simmer for another 5 minutes, until beans are just tender. Add evaporated soy milk and coconut essence and stir until warmed through. Serve with jasmine rice.
About this recipe
First published: April 2011