Mildly spiced but bursting with flavour this Vegetarian Chicken Korma with Cherry Tomatoes is suitable for all the family. Quick to prepare and cook it’s perfect for a speedy family supper, ready in just 25 minutes.
1 tablespoon sunflower oil
1 small red onion, finely chopped
200g cherry tomatoes, halved
1 red chilli, seeds removed and chopped
300g pack frozen Linda McCartney’s Vegetarian Pulled Chicken
75g vegetarian korma curry paste
plain basmati rice or naan, to serve
Heat the oil in a large frying pan over a low heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the cherry tomatoes and chilli and carry on cooking for another 3 minutes, to break down the tomatoes. Fold through the frozen Linda McCartney Vegetarian pulled chicken and heat, stirring occasionally, for 3 minutes.
Add the curry paste and 4 tablespoons of water to the pan. Cook for another 4-5 minutes, stirring, until steaming hot. Season with salt and ground black pepper to taste. Serve with plain rice or naan.