Amazing, quick and easy Curry with a twist! SO delicious and ready in around 20 mins!
400 grams of diced chicken breast
1 Spanish onion diced
2 tablespoons of Korma Curry Spice Blend
1 tablespoon of cornflour
1 – 1 1/2 cups of unsweetened Almond Coconut Milk
What to do:
Combine chicken and spice blend in a snap lock bag and marinate overnight.
Heat a frypan to medium heat, I prefer a cast iron pan. Add the onion and sauté until soft. Add the chicken and brown on each side. Combine the cornflour and almond milk and pour over the top. Stir to combine and continue stirring while it thickens.
Serve with Cauliflower Rice 😋