Korma chicken with vege and rice
Asian, Chicken

Korma Chicken with vegetables and rice


The tastes of this dish make for a nice easy tasting curry dish.



4 serves

Prep time

10 minutes

Cooking time

20 minutes


  • 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

  • coriander, garnish

  • 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.

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