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  • 8 Tegel Chicken Drumsticks, skin removed
  • 1 Tbsp clarified butter or oil
  • 1 large onion, peeled and chopped
  • 1 green capsicum, deseeded and roughly chopped
  • 1 red capsicum, deseeded and roughly chopped
  • 410 g Wattie's Korma Curry Sauce
  • ½ cup cream or coconut cream

  • To accompany
  • 4 poppadoms
  • 2 bananas, sliced
  • a little desiccated coconut


1. Brown the drumsticks in the butter or oil in a lidded frying pan. Set aside.

2. Add the onions to the pan and cook untill softened. Return the chicken to the pan with the peppers and Wattie's Korma Curry Sauce and stir well. Cover and simmer for 30-40 minutes, until chicken is tender.

3. Add the cream or coconut cream and warm through.

4. Cook three poppadums in the microwave one at a time for about one minute until crisp. Repeat with the remaining poppadums. Toss the banana slices with the desiccated coconut.

Serve the curry over steamed rice with the poppadums and the banana slices on the side.

Rate and Review

3 Ratings Creamy Korma Chicken Curry

Reviews (3)

Brian Whiteside's Rating
Amie Robertson's Review | Rating

Sounds delish. can you do this in the slowcooker??? if you add coconut cream once its cooked ???

muhammad's Rating