Food writer Libby Kimber brings you a quick and easy recipe for chicken korma tenderloins for winter weeknights. Dinner? Done!
Image and text from The Great Thermo Meal Prep Cookbook by Tracey Pattison, photography by Cath Muscat, Murdoch Books, RRP $39.99.
Prep: 20 mins, plus cooling, chilling and standing time
Cook: 40 mins
- 1 red onion, quartered
- 400g tinned chopped tomatoes
- 1/2 quantity korma paste
- 700g chicken tenderloins
- 500g orange sweet potatoes, peeled and chopped
- 100g baby spinach leaves
- Chopped coriander, to serve
- Cooked basmati rice, to serve
Add the onion to the mixer bowl, measuring cup in. Chop for 10 sec/speed 7. Scrape down the side of the bowl.
Add the tomatoes to the mixer bowl, measuring cup in. Cook for 5 min/100°C/speed 1.
Transfer the mixture to a large, deep, heavy-based frying pan over medium heat. Add the paste, chicken and sweet potato to the pan. Stir until the mixture comes to a simmer. Reduce the heat to low. Cover and simmer gently, stirring occasionally, for 15 minutes or until cooked and the sauce is reduced slightly. Remove from the heat, cool the mixture in the pan. Add the spinach and stir to combine, then cover with a lid.
Transfer the pan to the fridge and chill for up to 2 days.
To serve, remove the pan from the fridge and leave to stand for 10 minutes. Reheat the mixture in the pan over medium–low heat for 15 minutes, stirring occasionally and adding a little water if needed to loosen, or until heated. Serve sprinkled with the coriander, and the rice alongside.
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