There’s no reason why the whole family shouldn’t join in on curry nights, especially when the recipe is this quick to prepare! My Instant Chicken Curry is a must-try dish with just the right amount of mild spice and flavour.
To make the curry sauce, put the coconut milk, Korma curry paste, mango chutney, ginger, chicken stock and soy sauce in a saucepan over a medium heat. Whisk until simmering.
Mix the cornflour with a little cold water in a small bowl until smooth, then add it to the sauce. Whisk, bring to the boil and cook for about 2 minutes until the sauce has thickened. Season to taste with a little s