Scrumptious Chicken Korma with Coconut Rice and Plantain

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup coconut milk
• 1/2 cup tomato puree
• 1/4 cup korma curry paste
• Salt and pepper to taste
• Fresh cilantro for garnish
• Coconut Rice (see separate recipe below)
• Plantain (see separate recipe below)

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add sliced onions and cook until they are soft and golden brown.
3. Add minced garlic and cook for another 1 2 minutes until fragrant.
4. Stir in the korma curry paste, mixing well with the onion and garlic mixture.
5. Add chicken pieces to the pan, coating them evenly with the curry paste mixture. Cook for about 5 minutes until the chicken is lightly browned.
6. Pour in the coconut milk and tomato puree, stirring well to combine. Season with salt and pepper to taste.
7. Reduce heat to low and let it simmer for about 20 25 minutes or until the chicken is fully cooked and tender.
8. Serve hot over a bed of coconut rice and alongside fried plantains. Garnish with fresh cilantro.

Chef’s Insight

The key to a great Chicken Korma is in the balance of spices and flavors, so don't be shy with the korma curry paste. - For added texture, consider adding roasted peanuts or raisins to the dish.

Notes

Serve with a refreshing beverage like fresh coconut water or a tropical fruit smoothie.