Chicken Korma

Ingredients

• 400g SuperValu Fresh Irish Chicken Mini Fillets, diced
• 2 tbsp SuperValu Irish Rapeseed Oil
• 1 medium SuperValu Onion, finely chopped
• 4 tbps SuperValu Curry Mix
• 400ml Water, boiled
• 100ml SuperValu Fresh Cream
• SuperValu Boil In The Bag Long Grain Rice, cooked as per package instructions
• SuperValu Fresh Coriander (optional)

Method

1. Heat the SuperValu Irish Rapeseed Oil in a large pan over medium heat. Add the diced SuperValu Fresh Irish Chicken Mini Fillets and cook until lightly browned. Remove and set aside.
2. In the same pan, sauté the chopped SuperValu Irish Onion until soft and golden.
3. Sprinkle in 4 tbsp of SuperValu Curry Mix and stir for 1-2 minutes to coat the onions and release the aroma.
4. Gradually add 400ml of water, stirring to create a smooth sauce. Bring to a simmer.
5. Return the chicken to the pan and stir well. Simmer for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
6. Stir in the SuperValu Fresh Cream and heat through for 2-3 minutes.
7. Prepare the SuperValu Boil In The Bag Long Grain Rice as per package instructions.
8. Plate the rice and spoon the chicken korma over it. Garnish with freshly chopped SuperValu Fresh Coriander if desired.