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.
Casual Dining
Poultry
Curries & Stir Fry
Main Meals
Indian
Ingredients per serve
Chicken
-
Oil, vegetable 100.0 ml
-
Chicken, thigh fillet 1.5 kg
-
Coconut milk, canned 250.0 ml
-
Snow peas 158.0 g
Rice
-
Rice, Basmati 1.0 kg
To Serve
-
Coriander, picked 20.0 g
Preparation
-
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.
-
Rice
- Boil or cook the basmati rice in a rice cooker.
-
To Serve
- Serve the spiced chicken curry with the cooked rice and garnish with the coriander.
