Vegetarian Chicken Korma with Cherry Tomatoes



Mildly spiced but bursting with flavour this Vegetarian Chicken Korma with Cherry Tomatoes is suitable for all the family. Quick to prepare and cook it’s perfect for a speedy family supper, ready in just 25 minutes.


1 tablespoon sunflower oil
1 small red onion, finely chopped
200g cherry tomatoes, halved
1 red chilli, seeds removed and chopped
300g pack frozen Linda McCartney’s Vegetarian Pulled Chicken
75g vegetarian korma curry paste
plain basmati rice or naan, to serve


Heat the oil in a large frying pan over a low heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the cherry tomatoes and chilli and carry on cooking for another 3 minutes, to break down the tomatoes. Fold through the frozen Linda McCartney Vegetarian pulled chicken and heat, stirring occasionally, for 3 minutes.

Add the curry paste and 4 tablespoons of water to the pan. Cook for another 4-5 minutes, stirring, until steaming hot. Season with salt and ground black pepper to taste. Serve with plain rice or naan.

Share & Print

Back To Our Kitchen