Ingredients

• 1 kg chicken, cut into bite-sized pieces
• 4 tbsp Spicemaster Korma Masala
• 2 medium onions, sliced
• 3 cloves fresh garlic, peeled and minced
• 2 tbsp fresh ginger, peeled and minced
• 2 medium tomatoes, chopped
• 3 medium potatoes, quartered
• Fresh curry leaves and coriander to garnish
• ½ cup cooking oil

Method

1. Heat the oil to a medium heat and fry the onions until golden brown. Add the Spicemaster Korma Masala, fresh ginger and garlic to the onions and fry for 5 seconds.
2. Add chicken and potatoes and mix well. Allow the chicken and potatoes to fry in spices on a low heat, stirring occasionally, without burning.
3. Add tomatoes and cook on a low heat, stirring occasionally until tomatoes have cooked through and dissolved into the curry sauce. 
4. Add water and cook on a medium heat until the chicken is cooked and the potatoes have softened. Garnish with fresh curry leaves and coriander.
5. Add salt to taste. Serve with rice or roti, salads and pickled vegetables.
   

Contains no additives or preservatives

Allergen(s): Mustard Seed