“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
Serves: 4
675g raw skinless chicken breast fillet cut into bite-size cubes
485g pot Madhuban Korma Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
1 – 2 teaspoon curls of fresh coconut (or desiccated) a few whole fresh coriander leaves
Step One:
Thoroughly mix the chicken with the sauce in a large wok, karahi or saucepan. Put the pan onto a stove ring at medium heat, and stir as required until the contents are simmering.
Step Two:
Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more.
Step Three
Serve with the optional garnish, and accompany your Korma with other curries, rice and chutneys.
