This is a really quick and easy recipe.

Serve by itself on a bed of steamed rice or add a side of steamed vegetables.

This is one of thise dishes that is even better the next day. So why not make enough for two days.
Will keep in fridge for 3 days

• Prep 10m
• Cook 55m
• Serves 4

Recipe by taste although I have made changes see note at the bottom

Ingredients​

• 1 tbsp vegetable oil
• 6  chicken thigh Cutlets, skin on
• 1 brown onion, sliced
• 2 garlic cloves, crushed
• 1/2 cup (150g) korma curry paste ( any brand ) I have included a homemade recipe at the bottom if you prefer it.
• 400g can chopped tomatoes
• 1/2 cup (125ml) chicken stock
• 1 cup (250ml) apricot nectar
• Steamed basmati rice, to serve
• Steamed green beans or vegies of choice, to serve

Method​

• Step 1
  Heat half the oil in a large heavy-based saucepan over medium-high heat. Season the chicken. Cook for 5 mins or until browned. Transfer to a plate.
• Step 2
  Heat the remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until light golden. Add the garlic and cook, stirring, for 1 min. Stir in curry paste. Cook, stirring for 2-3 mins or until aromatic. Add the tomato, stock and apricot nectar . Bring to the boil. Return chicken to the pan with any resting juices. Reduce heat to low. Cook for 40 mins or until chicken is cooked through.
• Step 3
  Divide the rice among serving plates. Top with the curry. Serve with green beans or vegies of choice

Note
Original recipe sprinkle Almond flakes and coriander on top before serving. I feel it doesn't need it and is just an extra cost.

Original recipe also added 1/2 cup chopped dried apricots again it didn't need it and We preferred it without

This is a recipe for homemade Korma Paste.

Ingredients​

• 1 tbsp cumin seeds
• 55g (1/3 cup) raw cashews
• 60ml (1/4 cup) tomato puree
• 1/4 cup chopped fresh coriander
• 2 garlic cloves, crushed
• 2 tbsp desiccated coconut
• 1 tbsp garam masala
• 3 tsp finely grated fresh ginger
• 2 tsp ground coriander
• 2 tsp sweet paprika
• 2 tsp ground turmeric
• 60ml (1/4 cup) vegetable oil

Method​

• Step 1
  Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.
• Step 2
  Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.
• Step 3
  Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.