Eating good food doesn’t mean preparing meals that add more time and effort in your already hectic day. Sometimes it’s having the right ingredients and some insider tips that mean you can make a quick and easy luxurious meal.
We’ve teamed up with celebrity chef Neven Maguire and Avonmore Cooking Cream to showcase a series of delicious dishes. Avonmore Cooking Cream has 50% less fat than standard cream – perfect for use in savoury dishes, adding depth and texture to your cooking. Enjoy the added bonus of cooking with a cream with a higher heat resistance, meaning it won’t split while you’re cooking.
Each meal is designed to take less time, less effort to create and have less fat content!
Today’s recipe is a delicious creamy chicken korma. (You’re welcome!)
Neven Maguire's Creamy Chicken Korma
Serves 4
Ingredients
2 tbsp vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
2 tsp finely grated root ginger
1 green chilli, seeded and chopped finely ( optional)
1 tsp garam masala
1 tsp ground turmeric
1/4 tsp chilli powder
400g can chopped tomatoes
1 tsp tomato puree
4 boneless skinless chicken breasts
250ml Avonmore cooking cream
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
To Serve:
300g steamed basmati rice
Warmed Naan bread and mango chutney
Directions
Heat the oil in a pan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli, if using and cook for 1 minute, stirring.
Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato puree and bring to the boil stirring continuously. Add four tablespoons of water, stir well to combine, then reduce the heat and simmer for 10 minutes until the sauce is well reduced.
Cut the chicken into 2.5cm (1in) cubes and then add to the pan with a few tablespoons of water to the reduced down sauce. Slowly bring to the boil, then reduce the heat and simmer gently for about 10 minutes or until the chicken is cooked through and completely tender. Stir in the cooking cream and simmer gently for another few minutes until well combined. Season to taste.
To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander. Place the naan breads in a separate dish to pass around at the table along with the mango chutney.
For more cooking tips or recipes, click hereAs well as containing 50% less fat than standard cream, Avonmore Cooking Cream is smooth and thick, adding a greater depth of flavour and richness to those curries, pasta sauces and soups you rustle up in the kitchen. Avonmore Cooking Cream is also more resilient to withstand higher cooking temperatures than regular cream and is more stable so there’s no fear of your sauce separating and ‘splitting’.
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