Easy chicken korma

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

600g quorn pieces

2 tbsp oil

40g butter

2 onions

4 tsp ginger and garlic paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

¼ tsp mild chilli powder

2 tsp caster sugar

300ml vegetable stock

250ml coconut cream

long grain rice

Directions

Heat 1 tbsp oil in a large frying pan, add the butter and onions and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Add the quorn and cook for a few minutes. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.

Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook, stirring regularly, for 5 mins or until the liquid has reduced by roughly half.

Add the creme fraiche and simmer gently, stirring occasionally, for 5-6 mins, until the quorn is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary.

Serve with freshly cooked rice.

Nutrition

• Calories: 454
• Total Fat: 30 g
• Saturated Fat: 15 g
• Total Carbohydrate: 10.9 g carbohydrate
• Dietary Fiber: 2.6 g fibre
• Total Sugars: 9 g
• Protein: 38.7 g