a super quick and very yummy buttery Korma curry.

Korma Butter Chicken

Ingredients

• 
  
• 700 g chicken breast fillet diced
• 1 1/2 tbs butter
• 2 garlic clove crushed
• 3 tbs korma Indian curry paste *to taste
• 420 g tomato soup
• 1/2 cup plain yoghurt
• 150 mls light cooking cream
• 1/4 cup fresh coriander chopped

• Method

  • STEP 1Heat a little oil in a heavy based saucepan or deep frypan.
  • STEP 2Add the chicken and cook until just sealed and no longer pink. Remove the chicken including the pan juices and set aside.
  • STEP 3Reduce the heat and add the butter, garlic and curry paste to the pan and stir for 2-3 minutes.
  • STEP 4Stir through the soup, yoghurt and cream and add the reserved chicken and juices.
  • STEP 5Simmer gently for 10-12 minutes until the chicken is tender and the sauce thickens slightly. Stir regularly.
  • STEP 6Serve over rice and sprinkle with chopped fresh coriander leaves.

  Notes

  Lovely served with Basmati rice and some steamed vegetables as a side. This is not a hot curry and the amount of curry paste can be adjusted to suit individual tastes. I prefer to use the Bulla brand of cooking cream as it has a better consistency than other brands that I have tried.