Simple Chicken Korma

Ingredients

Serves: 2

• 50g (2 oz) butter
• 2 skinless and boneless chicken breast fillets, diced
• 1 small onion, chopped
• 1 clove of garlic
• 1 chicken stock cube (e.g. Oxo)
• 1 tablespoon creamed coconut
• 2 to 4 teaspoons curry powder
• 1/2 small pot natural yoghurt to serve

Preparation method

Prep: 10 mins | Cook: 30 mins | Extra time: 20 mins

1.

Melt butter in a large saucepan until sizzling and add the chicken. Cook over medium heat until browned and no pink is showing. Add onion and garlic to saucepan and cook until soft, around 5 minutes.

2.

Make stock with boiling water as directed on stock cube packet.

3.

Add stock along with all other ingredients to the saucepan, EXCEPT yoghurt, and bring to the boil. Turn down heat until simmering, cover and leave to simmer for 30 minutes.

4.

Remove from heat and stir in the yoghurt. Mix well and enjoy!