Indian Korma Curry Serves 4
* 1 packet Indian Korma Curry SpicePaste
* 450g (1 lb) deboned chicken meat, cut into bite-sized
pieces
* 1 tbsp vegetable oil
* 1 large onion, finely chopped
* 220ml (1 cup) water
* 2 tbsp double cream, coconut cream or yoghurt
* 2 tbsp almond flakes or crushed cashew nuts as
garnish
1. Heat oil in non-stick saucepan on medium heat.
Add onion and Spice Paste; stir-fry for 2 minutes.
2. Add meat; stir fry for 3 minutes. Stir in water. Bring
to a boil.
3. Reduce heat, cover and simmer for 15 minutes or
until cooked. Stir occasionally. Remove from heat
and stir in cream or yoghurt before serving. Garnish.
Serve hot.
Variations: You may use other meat, fish, seafood,
or vegetable instead of chicken. Adjust cooking time
accordingly.