Chicken Korma Curry Heidi Style

Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Chicken Korma Curry Heidi Style. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Korma Curry Heidi Style is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Chicken Korma Curry Heidi Style is something which I've loved my entire life.

Many things affect the quality of taste from Chicken Korma Curry Heidi Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Korma Curry Heidi Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Chicken Korma Curry Heidi Style using 8 ingredients and 5 steps. Here is how you cook that.

This is just too darn good. One of the main things my ex husband misses.
It may seem strange not to cook it in coconut milk, but I find the evaporated milk gives it a better flavour, where coconut can take the edge of the beautiful taste of the korma

Ingredients and spices that need to be Get to make Chicken Korma Curry Heidi Style:

1. 3 or more large chicken breasts, cut into strips and then halved length ways
2. 1 brown/cooking onion, halved and sliced
3. 1/2 cup sultanas/golden raisins
4. 4 or more heaped tbs Pataks korma curry paste
5. 1 425 gm tin carnation evaporated milk
6. 1 large tomato
7. 3 portions frozen spinach
8. fresh coriander

Instructions to make to make Chicken Korma Curry Heidi Style

1. In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges
2. Add the korma paste and stir for a minute until gorgeous and fragrant
3. Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk
4. After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout
5. Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly

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So that's going to wrap it up with this special food Recipe of Quick Chicken Korma Curry Heidi Style. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!