Chicken korma with tomato sambal recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 374 calories / serving
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Introduce the children to new flavours and get them involved in the cooking with this delicious chicken korma with a tomato sambal.

Cut the chicken into slices then place into a freezer bag with the curry powder; shake to coat. Set aside while you slice the spring onions and cut the sugar snaps into 3-4 diagonal slices.

Cook the rice according to pack instructions. Drain.

Meanwhile, heat the oil in a large frying pan. Add the coated chicken and cook for 3-4 minutes until golden and cooked through with no pink showing. Add the onions and stir-fry for 1 minute. Stir in the coconut milk, chutney and sugar snaps and simmer for another 3-5 minutes until thickened slightly. Season.

For the sambal, cut the onion into cubes; place in a bowl with the lime juice. Cut the tomatoes and cucumber to the same size and chop the coriander. Mix into the bowl; season.

Serve the curry with the poppadoms, rice and sambal.

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  • Ingredients

  • 2 x 175-200g (6-7oz) chicken breast fillets
  • 1 tbsp mild curry powder
  • 2 spring onions, trimmed
  • 215g sugar snap peas
  • 150g basmati rice, rinsed
  • 10ml (2 tsp) vegetable oil
  • 400ml tin light coconut milk
  • 2 tbsp mango chutney
  • 4 ready-to-eat poppadoms, to serve
  • For the tomato sambal

  • 1/4 red onion
  • 15ml (1 tbsp) lime juice
  • 3 ripe vine tomatoes
  • 10cm (4in) piece cucumber
  • small handful fresh coriander
  • Energy 1575kj 374kcal 19%
  • Fat 11g 15%
  • Saturates 7g 34%
  • Sugars 10g 11%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 40.4g Protein 27.5g Fibre 3.3g


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