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Prep Time
5 Mins -
Cook Time
10 Mins -
Serves
2 People -
Heat Level
Mild
Ingredients
- 1 x 250g pouch of Sri Lankan Korma curry sauce
- 1 teaspoon (5g) vegetable oil (or olive oil)
- 400g chicken diced into medium-sized cubes
- 30ml single cream for garnish
- 1 handful (17g) of cashew nuts
- 1 handful of chopped coriander for garnish
Method
Heat 1 teaspoon of vegetable oil (or olive oil) in a saucepan. Then add the chicken cubes into a saucepan and cook on a low heat for a few minutes until the chicken is seared.
Next, add the creamy Sri Lankan Korma curry sauce along with 75ml glass of water and then cook on a medium heat for 7-8 minutes (or until cooked). Add salt to season.
Toast cashew nuts on a separate dry pan for a few minutes and then sprinkle over the top of the dish along with coriander and single cream.
Serve with bastmati rice and naan bread. Goes great with papadoms and mint raita (yoghurt) with pomegranite seeds.
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