Korma Curry 450 g


Korma-curry-mealDIRECTIONS FOR USE:
Dice 500 g skinless chicken breasts into bite sized pieces.  Add two tablespoons of vegetable oil to a large saucepan.  Add the chicken to the pan and sear it on high heat for about 5 minutes, sealing and browning the chicken.  Turn the heat down, open the sauce pouch and add the entire contents to the saucepan.  Simmer for approximately 20 minutes or until the chicken is cooked through.  Serve over steamed basmati rice, accompanied by an onion, tomato and coriander salad and perhaps a few pappadums.


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