Chicken Korma

Ingredients:
Skinless Chicken Breasts
1kg Macphie Sauce Blanche   
300g Creamed Coconut      
20g Garam Masala 
1 Onion (Sliced)
1 Garlic Clove (Peeled and crushed)
Small amount of fresh ginger (Peeled and sliced)        
Fresh coriander, chopped    

Method:
Lightly fry onion, ginger and garlic together in a pan with a little oil
Add the chicken and cook for 5 minutes until lightly brown. Add garam masala and fry for a further minute
Add Sauce Blanche and creamed coconut and cook through for 10 minutes
Garnish with fresh coriander and serve with plain rice or naan bread

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