Chicken Qorma with Carrots and Tomatoes
Ingredients
- 4 pieces boneless chicken fillet, cubed
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1-2 tablespoons oil
- 1 medium carrot, sliced or cubed
- 1/4 cup qorma sauce
- 1/2 cup yogurt
- 2 cups tomato, peeled and finely chopped
- 1/2 cup water
Garnish
- 2 tablespoons chopped coriander
Preparation
Sprinkle the salt and pepper over the chicken pieces until covered on all sides. Set aside.
Heat the oil in a wide skillet, add the carrot pieces and stir in the hot oil until slightly browned. Remove and set aside.
Add the chicken to the skillet, stir occasionally until golden brown. Remove from the skillet and set aside.
Place qorma sauce and yogurt in the skillet, heat on medium heat until the sauce boils, let it boil gently for about 2 minutes.
Add about 1/2 cup of water and stir until well mixed with the sauce, add the chicken, carrot, and tomato, cover the skillet and leave on medium heat for a few minutes until the chicken is cooked and a slightly thick sauce forms.
In a wide serving dish, place the chicken, then sprinkle the coriander and serve immediately.
