Korma Curry in a Hurry

Craving curry but short on time? This recipe is weeknight winner! Featuring Forty Thieves Cashew Korma Paste, it's quick, flavorful and perfect for busy nights.

Prep

Cook

Serves

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INGREDIENTS:

4-6 Tbsp Forty Thieves Cashew Korma
2 Tbsp tomato paste
400ml coconut milk
400g vegetables (green beans, cauliflower, carrots, potato)
600g chicken breast, cubed
100ml water (optional)

For serving:
Cooked basmati rice
Naan bread
Coriander (optional)
Salt and pepper (optional)

Vegetarian option:
Swap chicken for 600g firm tofu

METHOD:

Cut chicken into cubes and chop vegetables into even pieces.
Heat olive oil in a pan over medium-high heat. Add chicken and cook for 5-7 minutes until browned. Add vegetables and stir-fry until softened.
Stir in tomato paste, 4-6 tbsp Cashew Korma Paste and coconut milk.
Reduce heat to low and simmer for 25 minutes until chicken is cooked and vegetables are tender. Stir occasionally. Add water to thin the sauce if needed. Season with salt and pepper.
Serve over rice with naan and garnished with fresh coriander.

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Korma Curry in a Hurry

INGREDIENTS:

METHOD:

Cashew Korma Meatballs