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Chicken korma melts

Chicken korma melts

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A star rating of 4.8 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add a fresh flavour to chicken breasts with this Indian-inspired creamy topping - serve with rice and salad for a weeknight dinner

Nutrition: per serving
NutrientUnit
kcal363
fat24g
saturates14g
carbs3g
sugars2g
fibre1g
protein32g
salt0.8g
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Ingredients

  • 4 skinless chicken breast fillets
  • 180g tub full-fat cream cheese
  • 2 tbsp korma paste
  • 1 tbsp chopped coriander , plus extra to serve
  • juice 0.5 lemon
  • 1 red chilli , deseeded and thinly sliced
  • 8 cherry tomatoes , halved
  • rice and salad, or new potatoes and vegetables, to serve

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chilli and bake for 15 mins.

  • STEP 2

    Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables

Goes well with

Recipe from Good Food magazine, April 2015

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Overall rating

A star rating of 4.8 out of 5.24 ratings
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