chicken korma

Serves 4-6

Ingredients:
1 3/4 lb skinless chicken breast
2 medium onions
thumb size piece of fresh root ginger
1 bell pepper
small bunch of fresh cilantro
vegetable oil
pat of butter
1/2 cup korma or mild curry paste such as Patak's
14 oz can coconut milk
salt & pepper
natural yogurt
lime


Prep: cut chicken into 1 inch pieces. Peel, halve and finely slice onions. Peel and finely chop ginger. Seed and chop bell pepper.

Put large pan on high heat and add some oil. Add the onions, ginger, and bell pepper with the butter. Cook for around 10 minutes. Add curry paste, coconut milk, and chicken. Half fill the empty can with water, pour into the pan and stir. Bring to boil, then turn down heat and simmer for 30 minutes with lid on. When finished, taste first and season if needed (I didn't feel it needed any salt).

Serve garnished with cilantro leaves, dollop of yogurt, lime wedges. Serve over fluffy rice.