Chicken Korma Curry
Serves 4, Prep and Cook: 45 mins
2 tblsps olive oil 1kg chicken thigh fillets, trimmed, cut into 3cm pieces 1 large onion, thickly sliced ½ cup korma curry paste 2 cloves garlic, crushed 1½ cups chicken stock ²/ ³ cup light, thickened cooking cream 200g green beans, trimmed Toasted flaked almonds and warm chapati bread, to serve Fresh coriander leaves, to garnish 1 Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in three batches. Cook, stirring occasionally, for about 3 to 4 minutes, or until browned. Remove.
2 Add onion to same pan. Reduce heat to medium. Cook, stirring occasionally, until soft. Add curry paste and garlic. Cook, stirring, for 1 minute, or until fragrant.
3 Return…
