Royal Korma

Three easy steps is all it takes to prepare this creamy Royal Korma that tastes great with lamb or chicken

What you need:

PurAsia contains:

• Whole spices
• Onion, garlic & ginger paste
• Korma curry paste

Ingredients to provide:

• 3 chicken breasts (approx. 450g) - or replace chicken with lamb steaks
• 100ml single cream
• 100ml water

What you do:

1. Heat a tablespoon of oil in a non-stick frying pan. Add the whole spices (sachet 1) and fry gently over a low heat (It may seem strange to fry the spices first but it really helps to bring out the flavours.)
2. Add the onion, garlic & ginger paste (sachet 2) and fry over a low heat for about one minute (the onions & ginger really enhance the taste and texture). Add the chicken or lamb, cut into medium sized pieces, and cook until sealed on all sides.
3. Add the Korma curry paste (sachet 3) and stir to coat the meat. Stir in the water and cream. Bring to a simmer and cook gently for 5-7 minutes, or until the chicken is cooked (Your three-step journey is complete - now relish those results)
4. Serve with Basmati rice and your choice of Indian accompaniments.

Handy tip:

For an indulgent alternative, you can use coconut milk instead of the cream and water.

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