Our Coconut Chicken Korma is a traditional recipe with marinated chicken stewed in a creamy coconut sauce seasoned by our own freshly-ground mild spiced like cardamom.
I have to say that the COCONUT CHICKEN KORMA by DEEP INDIAN KITCHEN was delicious. It was very flavorful and not too spicy. It was perfectly balanced and the portions are generous enough that it fills you up.
Puncture film 3 times.
Microwave for 3 minutes on high.
Peel back film enough to stir gently. Re-cover with film.
Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film and dig in!
Defrost samosa in microwave oven (1100 watts) on high setting. ( 2 pieces - 1 min. 10 sec. Or 4 pieces - 1 min. 50 sec.).
Heat vegetable oil to 350°F and fry for 2-3 minutes.
Microwave chutney pouch for about 15 seconds. Cut open pouch, stir, and serve with samosas.