Chicken korma

Name: Chicken korma
Cook time: 30 min
Yield: 4

with naan bread and cashew nuts

Ready in around 30 mins

RECIPE FACT:

Cashews grow on trees and protrude from a fruit known as the cashew apple.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE POTATOES AND THE VEGETABLES:

Line an oven tray with baking paper. Empty the steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 mins. Cut the broccoli in bite size pieces and add to the tray with the potatoes. Bake for a further 12-15 mins. Roughly chop the coriander and set aside.
2. TO HEAT THE NAANS:

Line a second oven tray with baking paper. Place the garlic naans onto the tray and warm in the oven for 4-5 mins. Remove from the oven, slice each naan into quarters and season with a little salt.
3. TO COOK THE CHICKEN KORMA:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins for on each side. Add the peas and the korma sauce. Cook for 2-3 mins to warm through.
TO SERVE:

Divide the potatoes and broccoli between plates. Top with the korma chicken. To finish sprinkle the cashews and nigella seeds and chopped coriander. Serve with the warm garlic naan on the side.