Chicken Korma

Ingredients: 
2 x large chicken breasts (or equivalent in small ones) diced
1 x large (white or red) onion// or 2 x small onions
2 x garlic cloves
1 x tin tomatoes
half tin x coconut milk
1 squeeze tomato paste
1 x pepper (red or yellow)
olive oil
honey (or tea spoon of sugar)
1 x chicken stock cube
1 x desert spoon red curry paste
1 x handful chopped cashew nuts or 1 x table spoon peanut butter
pinch of salt
1 x handful of basmati rice (per person)

Utensils: 
chopping board,
sharp knife
2 x sauce pan,
wooden spoon
colander

Time
prep = 10 minutes
cooking = 40 minutes


Method
1. Heat table spoon of oil in saucepan over a medium heat. Wait for saucepan to heat up. Check by putting hand in pan and checking it is hot. Add diced chicken. Cook throughly. No pink bits. Check this by cutting a chunk in half.

2. As the chicken is cooking, finely chop the onion, garlic & peppers.

3. When chicken is cooked drain over a sink in a colander.

4. Put a glug oil in saucepan. Heat over a medium heat. Wait for saucepan to heat up. Add red curry paste and heat for a minute. Add chopped onions, garlic, salt. Cook until onions are soft and transparent. You may need to add a bit more oil to avoid the onions sticking. 5 minutes

5. Add chopped peppers. Cook until soft. Keep checking it doesn't stick. 5 minutes

6. As peppers are cooking, open tin of tomatoes. Using the knife, chop the tomatoes whilst still in the tin.

7. When peppers are cooked, add tomatoes, coconut milk, big squeeze of tomato paste, table spoon of honey or sugar and chicken stock cube.

8. Stir in cooked chicken and nuts (or peanut butter). If mixture is thick add a small amount of water. Leave bubbling on a medium heat for 20 minutes.

9. Whilst cooking - boil kettle, stir korma, wash up knife and chopping board and surfaces.

10. After the 20 minutes, add boiling water to second saucepan on high heat. Add a pinch of salt. Make sure water is at a rolling boil before adding rice. Cook rice for 10 minutes (or whatever packet says).

11. Boil kettle again. Check rice is cooked. When rice is cooked drain in colander or sieve. Pour boiling water over the drained raice to wash it through.

12. Serve rice on plate. Ladle korma sauce onto rice (one ladle per person)

13. There may be some left over. Ladle into freezer/ cooker/ microwave  safe container straight away. Leave to cool before adding to freezer otherwise you will defrost the freezer. Put korma saucepan in sink and wash while still hot, don't leave to go crusty as it will be more difficult to clean.

Variations

• Substitute turkey for chicken. Cook the same way
• Substitute lamb or goat for chicken. Ask the butcher for a correct type of cut. Dice and cook thoroughly (no pink bits) before using.
• Add more vegetables: beans (haricot), peas...
• Eat with flat bread or naan