2 tablespoons vegetable oil
1 lb. boneless, skinless chicken breast, cubed
¼ lb. green beans, cut into 1-inch lengths
2 carrots, cut into ½-inch cubes
1 15-oz container Maya Kaimal Classic Korma
2 tablespoons chopped cilantro
1. In a medium pot, heat vegetable oil over medium heat. Add chicken and lightly sauté on all sides.
2. When chicken is lightly browned, add the cut beans and carrots. Follow with the Korma sauce. Cover and cook over low heat until chicken is fully cooked and vegetables are tender. Add water if sauce becomes too dense.
3. Garnish with cilantro and serve warm over steamed rice or with flatbreads.