Quick Korma Curry
As a uni student, you learn to make use of leftover food and store cupboard/freezer essentials. This Quick Korma Curry is a proud lovechild of nil money and insatiable hunger. Bon appetite :)
Quick Korma Curry
As a uni student, you learn to make use of leftover food and store cupboard/freezer essentials. This Quick Korma Curry is a proud lovechild of nil money and insatiable hunger. Bon appetite :)
Cooking Instructions
- 1
Heat up the oil in a pan, add sliced onions, garlic, salt and pepper and sweat until translucent.
- 2
Add chicken chunks and fry until cooked on the outside. Close the pot with the lid and allow it to steam. (Omit this step if you are making a Vegetarian version :)
- 3
Add Patak's Korma Sauce to the pot, mix up chicken gravy granules and add garam masala, mixed herbs and paprika.
- 4
Chop the boiled potatoes into bitesize chunks and add that along with a handful of kale.
- 5
Add a handful of frozen veg and close the pot again. Lower the heat and let the pot simmer for 5 minutes. Stir then lift the lid and cook for another 10.
- 6
Stir once more, put the heat up a notch and let the sauce boil. Put your rice on to boil.
- 7
Lower the heat after 5 minutes and let the sauce simmer whilst the rice cooks.
- 8
Dish out the Rice and make a well in the centre, then spoon out the sauce into the middle and around the top of the rice.
- 9
Add a few spinach leaves to garnish and a sprinkle of salt and pepper to season.
- 10
Serve and Enjoy :D
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