Ingredients

  • 700 g diced chicken breast fillet
  • 1 1/2 tablespoon butter [19459027 korma Indian curry paste *
  • 420 g [tomato]
  • 2 crushed garlic clove
  • 3 tablespoons [apiacere soup
  • 1/2 cup natural yoghurt
  • 150 ml light cream cooking
  • 1/4 cup chopped fresh cilantro

Method

  • STEP 1 warm up a bit 'of oil in a heavy bottomed saucepan or deep skillet.
  • STEP 2 Add chicken and cook until recently sealed and no longer pink. Remove chicken including the pan juices and set aside.
  • STEP 3 Reduce the heat and add the butter, garlic and curry paste to the pan and stir for 2-3 minutes.
  • Step 4 Stir through the soup, yogurt and cream and add the chicken and reserved juices.
  • STEP 5 Simmer gently for 10-12 minutes until the chicken is tender and a little 'sauce thickens. Stir regularly.
  • STEP 6 Serve over rice and sprinkle with chopped fresh cilantro leaves.

Notes

Beautiful served with basmati rice and some steamed vegetables as a side. This is not a hot curry and the amount of curry paste can be adjusted to suit individual tastes. I prefer to use the Bulla brand of cream as it has a better texture than other brands I've tried.