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.
- 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.
- Boil or cook the basmati rice in a rice cooker.
- Serve the spiced chicken curry with the cooked rice and garnish with the coriander.