Chicken and vegetable korma

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Vanessa Wu

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

Total cost: $20.00 / $5.00 per serve

(at time of publication)

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.

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 0.00cal

Kilojoules 1740kJ

Protein 40g

Total fat 17g

–Saturated fat 10g

Carbohydrates 25g

–Sugars 14g

Dietary fibre 5g

Sodium 370mg

Calcium 230mg

Iron 2.5mg

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.

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