Simple Way to Make Any-night-of-the-week Chicken Korma Curry Heidi Style

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Any-night-of-the-week Chicken Korma Curry Heidi Style. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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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 get started with this particular recipe, we have to 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 Prepare 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

Steps 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 this up for this exceptional food Recipe of Award-winning Chicken Korma Curry Heidi Style. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!