Ingredients

Serves 4

• 2 tbsp Irish Rapeseed Oil
• 1 onion, finely chopped
• 1 sweet potato, peeled and cubed
• 1 red pepper, core removed and chopped
• 1 yellow pepper, core removed and chopped
• 1 green pepper, core removed and chopped
• 1 garlic clove, crushed
• 2 tsp finely grated root ginger
• 1 tbsp mild curry spice seasoning
• 1 tsp ground turmeric
• 1 x 400g can chopped tomatoes
• 1 x 400g can coconut milk
• 1 tbsp mango chutney
• 3 x chicken breasts, cut into 2.5cm cubes
• 1 x 400g can chickpeas, drained and rinsed
• Juice of 1 lime
• Sea salt and freshly ground black pepper
• Steamed basmati rice, to serve
• 1 tbsp chopped basil

Method

1. Heat the oil in a large pan over a medium-high heat and fry the onions, garlic and ginger for 2-3 minutes
2. Stir in the sweet potato and chopped peppers and cook for 1 minute
3. Add the mild curry spice seasoning and turmeric and cook for another minute, stirring constantly to prevent the spices sticking to the base of the pan.
4. Add the tomatoes, coconut milk and mango chutney
5. Stir well to combine, then bring to a fast simmer for 3-5 minutes
6. Stir in the cubed chicken
7. Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender.
8. Add in the rinsed chickpeas and lime juice and cook for a further 3-4 minutes
9. Season to taste.
10. To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander sprigs to garnish.