- Preheat the oven to 120°C (fan) / 240°C / 475°F / Gas Mark 9.
- Place the onion and potatoes in an ovenproof dish. Mix the hot water and Shemin’s Indian Curry Paste together. Pour over the potatoes and onions, toss to coat.
- Cover tightly with foil or a lid and cook in the oven for 15 minutes. In the meantime heat the oil in a pan and fry the chicken pieces until nicely browned and set aside.
- Remove the dish from the oven and mix in the chicken pieces, lentils (if using) and cream. Re-cover and cook for a further 15 minutes or until the chicken is cooked through. Adjust seasoning and stir in the lime juice to taste.
- Top the curry with mint and coriander and serve with rice and Shemin’s Indian Breads.
This is one of my guilty pleasures and the easiest chicken korma recipe that I have made. Delicious served with hot rice and naan bread.
Erik Undritz –
Easy to make and follow recipe, which tastes lovely if you are a fan of the mild curry variety.
The only thing I found is that the description of ‘cut potatoes into small pieces’ is a bit vague and can easily result in still hard potatoes even after having been added for an hour. So unless ‘small pieces’ are really small, I would suggest to par-boil them for 10 minutes before adding them.