Makes 4 servings


1. Fry the onions, garlic, ginger and chilli in the canola oil over a low heat for 2 minutes, or until softened and translucent.

2. Add the korma paste and cherry tomatoes and cook for 2 minutes, then add the chopped tomatoes and coconut milk. 

Simmer for 10–15 minutes, then season to taste. 

Add a pinch of sugar if necessary to balance the acidity.

3. Heat the chicken in the curry sauce or in a separate pan. Heat the rice and serve.  Garnish with curry leaves.

Serve with Prepared Rice

Have Questions?
We’ll Reply Quickly.

  • Please use this form for general information purposes only. DO NOT send personal health information through this form. Specific patient care must be addressed during your appointment.
  • This field is for validation purposes and should be left unchanged.
Call Us Text Us
Skip to content