Recipe of Favorite Chicken Korma Curry Heidi Style

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Before you jump to Chicken Korma Curry Heidi Style recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you're shopping for food as you most likely purchase a lot of items out of habit. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. One wholesome option that can give you a healthy start to your day is oatmeal. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy diet.

Obviously, it's not at all hard to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let's go back to chicken korma curry heidi style recipe. You can cook chicken korma curry heidi style using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Chicken Korma Curry Heidi Style:

1. Provide 3 of or more large chicken breasts, cut into strips and then halved length ways.
2. Take 1 of brown/cooking onion, halved and sliced.
3. Prepare 1/2 cup of sultanas/golden raisins.
4. Provide 4 of or more heaped tbs Pataks korma curry paste.
5. Provide 1 of 425 gm tin carnation evaporated milk.
6. Take 1 of large tomato.
7. Prepare 3 of portions frozen spinach.
8. Provide of fresh coriander.

Steps to make Chicken Korma Curry Heidi Style:

1. In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges.
2. Add the korma paste and stir for a minute until gorgeous and fragrant.
3. Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk.
4. After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout.
5. Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly.

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