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Chicken Korma

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Instructions

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Trim and half the Green Beans and peel and chop the Shallot. Boil a pan of water for the Basmati Rice.
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Add the Basmati Rice to a pan with the water (around 150ml of water per person). Cook for around 10 minutes with a lid on and then turn the heat off and allow to finish cooking on its own.
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Heat up a frying pan with a little oil. Add the Diced Chicken and fry for 5 - 10 minutes. Towards the end chuck in the Shallot and Green Beans and allow to cook for a few minutes to soften.
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Add the Chicken Stock, Water, Korma Paste, Honey and Creme Fraiche to the pan. Stir together and bring the heat up to the boil. Turn the heat down and allow to simmer for 5 minutes.
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Take the lid off the Basmati Rice and use a wooden spoon to fluff the Basmati Rice up ready to serve.
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Share the Basmati Rice on to your plates and then serve the curry on the top. Season with a little salt and pepper if required. Eat and enjoy!