Dairy free chicken korma made with uht coconut milk to keep it low fat but still jam packed full of flavour and quick to prepare with the help of a pre made blend of nine spices. A healthy and easy chicken korma perfect for a hearty and warming weeknight dinner made in under 30 minutes.
Heat a non stick medium sized frying pan on medium high. Add korma spices and toast them for a few minutes. Then add chicken and brown it on both sides.
Add coconut milk to the frying pan and stir. Then add frozen peas if your using them
In a small bowl mix the arrowroot powder with the same amount of water. Pour this mixture into the frying pan.
Continue to stir everything together until the sauce begins to thicken. If the sauce is to thin then add more arrowroot powder. If the sauce is to thick then add either more coconut milk or water to thin the sauce out.
Cook until the chicken is completely cooked through and no pink bits remain.
Serve with either rice, potatoes, chips or naan bread.
Store any leftovers in an airtight container in the fridge for 5-7 days
Macros per serving 2.5f 9.1c 26.6p