Quick Chicken Korma

- 4 Chicken fillets
- 1 large onion chopped
- 1 large carrot chopped
- Juice of half a lemon / lime
- 2 tablespoons of peas
- 1 cup of cream or yoghurt
- 2 tablesppons of chosen curry paste
- Water as needed 
- Oil for frying
- Fresh coriander

Cut chicken into large pieces and fry gently until sealed, then add chopped onion, peas and carrot.
Fry until just cooked. Add curry paste to pan and juice of lemon or lime.

Simmer, adding water if needed until flavours are infused and well mixed.

A few minutes before serving, add yoghurt or cream and warm through, making sure the ingredients are mixed in well. Adding the cream or yoghurt will greatly tone down the strong flavours of the curry and it is a good step to rectify a curry that is too strong.

Garnish with freshly chopped coriander and serve with rice and flat bread. Serves 2, but add in extra bread and a little salad will easily serve 4.

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