Ingredients
1 tbsp vegetable oil
1 small onion
diced
1 clove garlic
minced
500g chicken breast fillets
cut into 5cm strips
1 red pepper
cut into thin strips
2 carrots
peeled and sliced
100g green beans
topped and tailed
1 tbsp Korma simmer sauce
I used Patak’s Korma
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 large frying pan
Instructions
- Heat the oil in a large frying pan. Add the onion and cook for 3 minutes. Add the garlic and cook for another 2 minutes.
- Add the chicken pieces to the pan and stir to until they are all sealed.
- Add the simmer sauce. Fill the jar half-full of water and tip this over the sauce and chicken. Stir until thoroughly combined. Bring the sauce to the boil and then turn the heat down to simmer.
- Add the vegetables and then cover the pan for 10 minutes.
- Check the chicken is cooked through and then serve.
Notes
Tip
I think the accompaniments to a curry are as important as the curry – I always serve this with basmati rice, pappadums, yoghurt and cucumber and mango chutney. The mango chutney is essential!
Variation
I have been known to throw all sorts of vegetables into my curries – it’s really more about what I have in the cupboard than any strategic planning.
