2. Heat a large frypan with oil over medium-high heat. Add chicken strips, chop and add onion, garlic and zucchini as you go (see notes). Stir in spice mix and cook for further 3-4 minutes.
3. Pour in coconut milk, cherry tomatoes, and 1/2 tin water. Cover and simmer for 10 minutes.
4. Rinse and add pepper strips to curry along with almond meal. Stir to combine and simmer for further 2-3 minutes, uncovered.
5. Adjust the seasoning with salt and pepper if needed. Serve curry over rice and top with chopped chives.
Use the rice tub to quickly measure up x 1.5 amount of water.
Grate zucchini if preferred.
Chicken stir-fry strips, 500g
Brown onion, 1
Garlic, 2 cloves
Korma spice mix, 1 sachet (20g)
Coconut milk, 165ml
Tinned cherry tomatoes, 400g
Roasted pepper strips, 1/2 jar *
Almond meal, 1 packet (40g)
Chives, 1/3 bunch *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper