Chicken Korma With Chickpeas

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READY IN: 50mins
SERVES: 6
YIELD: 6 Plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
  • Take out of pan. Repeat with remaining chicken.
  • Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
  • Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
  • Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
  • Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
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