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Never cook this stuff in an Air Fryer
In the previous few years, Air Fryers have become very popular as well as an essential kitchen appliance. Basically an amped-up countertop convection oven, it's fairly often advisable by cooking experts to prepare frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has a lot much less fats. This cooking methodology may also lower down on some of the different dangerous results of oil frying.


Chicken Korma Curry Heidi Style
Chicken Korma Curry Heidi Style

Before you jump to Chicken Korma Curry Heidi Style recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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There are lots of foods that you can include in your diet that are great for your body. To be sure, the foods listed in this article can help your body in all sorts of ways. They are particularly great for the heart, though. Try to start eating these heart-healthy foods regularly. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to chicken korma curry heidi style recipe. To make chicken korma curry heidi style you need 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Korma Curry Heidi Style:
  1. Use 3 or more large chicken breasts, cut into strips and then halved length ways
  2. You need 1 brown/cooking onion, halved and sliced
  3. Get 1/2 cup sultanas/golden raisins
  4. You need 4 or more heaped tbs Pataks korma curry paste
  5. Provide 1 425 gm tin carnation evaporated milk
  6. Provide 1 large tomato
  7. You need 3 portions frozen spinach
  8. Prepare fresh coriander
Instructions to make Chicken Korma Curry Heidi Style:
  1. In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges
  2. Add the korma paste and stir for a minute until gorgeous and fragrant
  3. Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk
  4. After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout
  5. Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly

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