Mudgeeraba Spices
Parsee Chicken Korma Recipe
Mild and delicious, this chicken korma can be cooked with yoghurt or coconut cream. Great also with lamb or beef, with vegetables and potatoes or even throw in some roasted cashew nuts as well. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Ingredients
- 2 tbsp Parsee Chicken Korma Paste
- 500 grams Chicken thigh fillets cut small
- 1/2 cup coconut cream
- 200 grams tomatoes
Method
- Add the Parsee Chicken Korma Paste to a pan, add the meat and seal on high heat, stir well.
- Add the coconut cream, tomatoes and enough water to make gravy to cook.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
