Cook with Ginger: Cheater's Chicken Korma

Bonjour Universe!

I have a little bit of time before I set out to work again, so I wanted to share what I had for my dinner last night. Even though I LOVE cooking, sometimes during the weeks I need a quick fix, and this korma is so easy to do,

What you need:

• 500g diced chicken breast
• Olive oil
• 500g ready made korma sauce
• Small can of coconut milk
• Thumb sized piece of chopped ginger
• 1 diced onion
• Diced mushrooms (optional)
• Salt and pepper
• Flaked almonds
• Naan bread
• Cinnamon
• Fennel Seeds

Step One
Fry your chicken in a frying pan with some olive oil, salt and pepper. Wait until the chicken has started to turn colour, then add the ginger and some flaked almonds. Whilst the chicken and other added ingredients are sizzling away, roughly chop your mushrooms (if you want to put them in), and add to the frying pan.

(I'm really sorry about the picture quality - I don't know what is going on!)

Step Two
When the chicken has started to turn golden brown, add your jar of korma sauce and stir. Then add your coconut milk.

(As you can see, my sauce looks a teenie bit light, which means I probably added too much coconut milk. I recommend adding a little bit of the milk at a time to keep an eye on the colour. My korma tasted fine, but any more milk and it would have been FAR too sweet...Bleurgh!)

Leave to simmer for about 10 minutes, stirring occasionally.

Step Three
Whilst your korma is simmering away, sprinkle your naan bread with a bit of water, the cinnamon and some fennel seeds. Cook it for 10 minutes (the same time as your korma needs to simmer), on Gas Mark 6/200 degrees Fahrenheit/400 degrees Celsius.

Step Four
After 10 minutes, take your korma off the heat, and the naan bread out the oven. Leave your korma to sit for a few minutes and stir to let the sauce thicken a little bit - you don't want it to be too runny...it makes SUCH a mess, and this is not good!!

Step Five
Serving time!!

Place your naan, and a couple of generous spoonfuls of korma on to a plate and sprinkle with a few more flaked almonds. Then, sit back, and stuff your face! hehe.

Now, this recipe makes a lot of chicken korma. I'd say it serves 3-4 people depending on how big your appetite is.

If, like me, you live by yourself, simply transfer the rest of your korma - once it has cooled down of course - in to a container and put it in the fridge. It should last you for at least another meal or two!

Yummy, and economical...

What a dish!!

Happy Cooking!