Ingredients for Chicken Courgette Korma curry
- 800 g Chicken Breasts / 3 Breasts
- 2 tbsp. Vegetable Oil
- 3 brown Onions / 3 medium
- 800 g Courgettes or 2 bags
- 500 g jar of Korma Curry Sauce
- 500 g raw Basmati Rice
Cooking Instructions for making Chicken Courgette Korma curry
Preheat oven to Gas Mark 5.
Place 2 tablespoons of Vegetable Oil in a Wok or large Frying Pan, soak wash the Chicken Breasts in cold tap water within a large mixing bowl and then add the Chicken Breasts too the Vegetable Oil within the non-stick Wok etc. and then brown the One sides for 2 minutes and then brown the other sides for a minute or two on a very high hob heat and then transfer too a Baking Tray and bake in the oven for 30 minutes
Place loads of cold tap water in a Cauldron Saucepan and bring to the boil on the hob. Rinse the rice in a Rice Sieve under the cold water tap and then add the rice to the boiling water or very hot water and then boil cook for between 15 – 25 minutes and then gradually drain bit by bit within the Rice Sieve over the Kitchen Sink and put each bit of hot cooked drained rice in One large Mixing Bowl
While rice is boiling on the hob and the Chicken is baking in the oven – fry chopped onions in that Vegetable Oil that was left over and mainly fry on a low simmer for 10 minutes, must keep stirring the onions with a Wooden Spoon etc. if frying on a very high hob heat. Wash the Courgettes and then chop into disc’s and then fry alongside with the cooked fryed onions
Ten minutes before the end of cooking time – add the jar of Korma curry sauce and keep stirring for as often as you can. Does not matter if the cooked chicken has been rested and got cold over 20 minutes – add the Chicken juices too the Wok with the curry in
Serve up – does not matter if you serve a cooked Chicken Breast on a separate Dinner Plate and will be nice with some pinches of Table Salt over the top.
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