Quick & Easy Korma Chicken

Ingredients (Serves 4-6)

• 1 kg diced boneless free range chicken thighs or kangaroo marinated in ½ cup whipped plain yoghurt and pinch of salt
• 1 tbsp raisins
• 6 cherry tomatoes
• 2 green chillies, sliced diagonally
• ½ jar Latasha’s Kitchen Kuruma Masala Paste
• Water as required
• Oil as required
• Salt to taste

Garnish

• Juice of one lemon, roughly chopped fresh coriander leaves and fresh English mint leaves, a few more cherry tomatoes or fresh green/red chillies

Method

1. Heat oil in a saucepan with raisins, cherry tomatoes and green chillies.
2. Stir in Latasha’s Kitchen Kuruma Masala Paste and cook for a few minutes on low heat, then add ½ cup of water and cook for a further 5 minutes.
3. Next add marinated chicken or kangaroo, combine well and stir-fry meat for 8 minutes, until opaque.
4. Add enough water to just cover the meat, bring to a quick boil, then simmer with a lid on until the meat is cooked approx. 30 minutes. Add lemon juice, coriander and mint leaves and more cherry tomatoes.