Chicken and vegetable korma

This curry recipe will appeal to those who like a creamy curry. It's sure to be a family favourite!

Serves: 4

Time to make: 40 mins

Ingredients

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Stay Awake

1 Heat oil in a large pan. Cook onion until softened. Add chicken. Cook over a high heat to brown and cook evenly.

2 Stir in curry paste and cook for 2 minutes. Add carrot and mushrooms. Stir to coat evenly with paste.

3 Add milks and chickpeas. Bring mixture to the boil. Reduce heat and simmer for 20-25 minutes. Stir in coriander and tomatoes.

Serve with rice and sliced banana.

Calories 0.00 cal

Kilojoules 1740 kJ

Protein 40 g

Total fat 17 g

Saturated fat 10 g

Carbohydrates 25 g

Sugar 14 g

Dietary fibre 5 g

Sodium 370 mg

Calcium 230 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.