Creamy Korma Chicken Curry
Curry in a hurry! One of India’s classic chicken dishes – made easy withWattie’s Korma Curry Sauce. Make it special with a little banana and coconut with some poppadums on the side.
Prep time:
Cook time:
Serves:
4
Ingredients
- 8 Tegel Chicken Drumsticks, skin removed
- 1 Tbsp clarified butter or oil
- 1 large onion, peeled and chopped
- 1 each red and green capsicum, deseeded and roughly chopped
- 410g Wattie's Korma Curry Sauce
- 1/2 cup cream or coconut cream
-
To accompany - poppadums for 4
- 2 bananas, sliced
- a little desiccated coconut
Method
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, untill 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.
