Chicken Korma (Celonese)

Ingredients:

• 400g chicken breasts (cut into bite-sized pieces)
• 1 jar (275g) Shish Mahal Bhoona Cooking Sauce
• 2 tbsp vegetable oil or ghee
• 100ml single cream
• 50g coconut (Finely Shredded)

Instructions:

1. Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces. Season with a little salt and pepper.

2. Add the Sauce: Pour in the entire jar of Shish Mahal Bhoona Cooking Sauce. Stir well to ensure the chicken is evenly coated with the sauce.

3. Simmer: Lower the heat and allow the mixture to simmer gently for 4-5 minutes, stirring occasionally. The chicken should be fully cooked, and the sauce will thicken slightly.

4. Add Cream and Coconut: Stir in the cream and most of the coconut. This will give the korma its signature creamy texture. If you are looking for something even milder feel free to add a little more cream.

5. Season and Finish: Taste the korma and adjust the seasoning with salt and pepper. If you want a bit more warmth, sprinkle in the some garam masala.

6. Serve: Garnish with the remaining coconut and serve your Chicken Korma hot with basmati rice, naan bread, or chapatis.