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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Flavourfull - super easy to make and good for you! Ingredients:
1 (284 ml) can korma curry paste |
3/4 cup chicken stock (or water, half the can) |
1 cup sour cream (or yogurt) |
3 -4 boneless skinless chicken breasts, cubed |
2 -3 cups cauliflower florets |
2 cups green beans |
1 onion |
3 garlic cloves |
2 cups sliced mushrooms (or halved) |
salt |
pepper |
Directions:
1. Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl - cover and nuke until fork tender - approximately 8 minutes. Set aside
2. In a fairly large frying pan or pot pour enough oil to cover the bottom - saute onion (sliced or chunked) - for about a minute - add mushrooms and a pinch of salt. Saute for approximately 5 more minutes - add garlic - saute for 1 more minute.
3. Add chicken - and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point - add Curry paste - chicken stock or water and mix together well.
4. Cover - reduce heat to a simmer and cook for 20 minutes.
5. Add sour cream or yogurt and microwaved vegetables. Mix together well.
6. Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
7. Serve on its own or with Naan or Pita to absorb the sauce.
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