The tastes of this dish make for a nice easy tasting curry dish.
4 chicken breasts, cut into 3 cm chunks
1/3 cup korma paste
1 zucchini, cut thinly
1 carrot , cut thinly
1 medium red capscium, cut thin strips
2 spring onions, chopped on angle
1 tin coconut cream
white rice, cook to packet directions
2 Tbsp canola oil
- Cut chicken breasts into 3 cm chunks. Cut up all the vegetables set aside.
- In a large wok or pan, add 1 tablespoon of oil on medium high heat. Cook chicken for 5 minutes or until cooked. Add the korma paste to the chicken and coat all over. Cook for 1 minute.
- Add vegetables to wok and cook for 2 minutes. Add coconut cream. Bring to a boil and then cover with a lid and simmer until vegetables are soft about 10-15 minutes.
Serve this dish with steamed rice and coriander.