Rich in flavour and satisfyingly creamy, this chicken korma is better than any takeaway.
- 2 tbsp rapeseed oil
- 1 onions, finely chopped
- 1 sweet potato, peeled and cubed
- 2 garlic cloves, crushed
- 2 tsp finely grated root ginger
- 1 tbsp Simply Better Mild Curry Spice Seasoning
- 400g can chopped tomatoes
- 1 tbsp mango chutney
- 400g can coconut milk
- 4 x 175g (6oz) boneless, skinless chicken breasts, cut into 2.5cm (1in) cubes
- 1 x 400g can chickpeas, drained and rinsed
- Juice of 1 lime
- Sea salt and freshly ground black pepper
- Steamed basmati rice, to serve
- 1 tbsp chopped coriander
- Heat the oil in a large pan over a medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato and cook for 1 minute, stirring.
- Add the Mild Curry Spice Seasoning and a pinch of salt and cook for another minute, stirring.
- Add the tomatoes, mango chutney and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally. Stir in the cubed chicken.
- Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. Add in the rinsed chickpeas & lime juice and cook for a further 3-4 minutes. Season to taste.
- To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander sprigs to garnish. Place the naan breads in a separate dish to pass around at the table along with the mango chutney.