Spiced Chicken Curry, Coconut, Lemon
This recipe is possibly the simplest way to make a Korma curry using the Chinese lemon sauce as a base.
Ingredients
Chicken
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Oil, vegetable 100 ml
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Chicken, thigh fillet 1.5 kg
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Coconut milk, canned 250 ml
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Snow peas 150 g
Rice
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Rice, Basmati 1 kg
To Serve
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Coriander, picked 20 g
Preparation
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Chicken
- Preheat the oil in a large pot and lightly saute the chicken.
- Add the KNORR Korma Paste and continue to cook for a further 5 minutes. Add the KNORR Lemon Sauce GF, coconut milk and snow peas. Simmer until the chicken is cooked through.
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Rice
- Boil or cook the basmati rice in a rice cooker.
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To Serve
- Serve the spiced chicken curry with the cooked rice and garnish with the coriander.