Instructions
1
Step
In a bowl, beat the Philadelphia together with the Korma paste, lemon juice, milk and coriander. Set aside.
2
Step
Season the chicken pieces with salt and black pepper. Heat the oil in a large pan over a medium-high heat and brown the chicken on all sides.
3
Step
Add the Philadelphia mixture and stir to combine. Allow to bubble over a medium heat for 10 minutes until the chicken is completely cooked throughout.
4
Step
Scatter with more coriander and some flaked almonds, if desired. Serve with basmati rice and naan breads.