Chicken Korma with Vegetables
Serves 4
- 2 tablespoons vegetable oil
- 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
- ¼ lb green beans, cut into 1-inch lengths
- 2 carrots, ½-inch dice or sliced into coins
- 1 container* Maya Kaimal Classic Korma
- 2 tablespoons chopped fresh cilantro
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides.
- Add green beans, carrots, and Classic Korma. Cover and cook until the chicken is tender and the carrots and beans are cooked through, 20 to 30 minutes. If sauce becomes too thick, add water to thin.
- Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.
* If using our 30 oz. Costco container, use about half.