It's been quite a while since I did a packet meals post, with the whole month away and then a period of time reducing the stockpile of servings that I had before going away it's been over 2 months since the last one. This one is also a little different, since I'm in the process of using up stuff as well, so I had half a jar of Korma Paste in the fridge that has been needing using up and I thought, why not.
Ingredients
Unbelievable. Every ingredient in one photo!
1/2 jar Patak's Korma Paste
1 Onion, diced
500 grams Chicken, cubed
1 teaspoon Ginger, grated
1 teaspoon Salt
400 ml Coconut Cream
1 tablespoon Oil
6 Mushrooms, quartered
Method
- Heat the Oil in a large frypan over medium heat.
- Add the diced Onion and mix about to coat in the oil and spread out in the pan.
- Allow to cook for at least 5 minutes (I left it for about 10 minutes), making sure it doesn't burn or colour too much.
- Add the Korma Paste and increase the heat to medium high.
Pretty much ready to add the water. Sadly this was the only production photo that seems to have survived
Stir constantly for a few minutes before adding about 50 ml water. I like to add the water to the jar, seal and shake well to get the last bits of the paste out.
Keep stirring and let the sauce come to the boil. Keep going until the water is well incorporated.
Add the Chicken and cook, turning regularly, until it appears well coated and sealed. (about 5 minutes)
Add the Coconut Cream and stir until the sauce and cream have combined properly.
When the sauce starts to boil, reduce the heat to a simmer and leave uncovered to cook for 15 minutes.
Serve with cooked rice, fresh coriander, and naan
3 extra serves in the containers. First time ever cooking rice on the stove and NOT having it boil over and create a huge clean up task!
Previous Packet Meals
Steak, Veggies and Diane Sauce
Farmhouse Chicken Casserole
Pasta Carbonara
Roast Chicken, Veggies and Gravy
Chicken and Mushroom Risotto
Spanish Chicken and Chorizo Paella
