Ingredients:

• Leek
• Carrot
• Red pepper
• Chicken stock
• Chicken
• Korma paste

Method:

1. Put the leek, carrot and red pepper in a lightly oiled frying pan on a medium to high heat
2. When the leeks start to soften add in the chicken stock and reduce to a medium heat
3. After a few minutes add in the korma paste and reduce to a simmer for about five minutes
4. Add in the chicken and make sure this is thoroughly heated
5. Serve

Eating And Storage Tips

I served mine with poppadoms but if you want something a bit more carb heavy you could either serve with rice or dice up some potatoes really small and add them into the pan a couple of minutes before everything else.

If you want to give this more depth of flavour you could take a bit longer to do this and add in some chopped tomatoes at the liquid stage and let it all simmer down for longer before adding in the chicken.

If you only have raw chicken then either cook it first and set aside or add this into the pan at the start and allow to cook with the leeks and such. I would suggest the first method as this will help ensure it doesn’t overcook or get dried out seen as there will be liquid in there to essentially boil it.

This can easily be popped into a container to go into the fridge to have the following day but as always please be mindful if you have already used leftover chicken to whether you want to then take the risk of heating it up all over again.