Parsee Chicken Korma Recipe

Ingredients

  • 2 tbsp Parsee Chicken Korma Paste
  • 500 grams Chicken thigh fillets cut small
  • 1/2 cup coconut cream
  • 200 grams tomatoes

Directions

  1. Add the Parsee Chicken Korma Paste to a pan, add the meat and seal on high heat, stir well.
  2. Add the coconut cream, tomatoes and enough water to make gravy to cook.
  3. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
  4. Serve the curry with rice, Naan bread, yoghurt and chutney.