How to Prepare Appetizing Chicken Korma Curry Heidi Style family's new favorite!

Cooking may be among the oldest skills in the world. That does not imply that there are any type of limits to the knowledge offered for the cook thinking about increasing his/her abilities. Even the finest chefs, also experts, can constantly locate brand-new dishes, techniques and also methods to boost their kitchen skills, so lets try this Chicken Korma Curry Heidi Style recipe, we hope you like it.

You need to prepare or more large chicken breasts, cut into strips and then halved length ways.
Prepare brown/cooking onion, halved and sliced.
Provide sultanas/golden raisins.
You need to prepare or more heaped tbs Pataks korma curry paste.
You need 425 gm tin carnation evaporated milk.
Provide large tomato.
Provide portions frozen spinach.
Provide fresh coriander.

Short Tips:

In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges.
Add the korma paste and stir for a minute until gorgeous and fragrant.
Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk.
After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout.
Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly.

Take these Chicken Korma Curry Heidi Style recipe suggestions and utilize them as well as maybe even experiment while you go to it. The kitchen area is an excellent place to try brand-new things with the ideal aid.

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