Chicken Korma + Video

1. Heat up the oil in a large saucepan, then fry the onions until brown and caramelised.
2. Add Shemin’s Indian Curry Paste and a splash of water, then simmer for a couple of minutes.
3. Stir in the chicken and mix into the curry sauce.
4. Add the tomatoes, put the lid on the pan and simmer for 10 minutes, until the tomatoes have broken down. Add a little water if the sauce gets too dry.
5. Once the sauce is cooked, add in some cream and butter, and let it melt into the sauce.
6. To finish off the dish, garnish with toasted flaked almonds and serve with Shemin’s Indian Breads and steamed basmati rice.

Tip: Add extra flavour to this recipe with Shemin’s Mango Chutney. Add 2tbsp with the cream and butter in step 5