Chicken Korma

• onion↗1

  sliced

• garlic cloves↗2

  coarsely chopped

• ginger piece

  coarsely chopped

• korma paste↗4 tbsp tbsp
• skinless boneless chicken breast↗4

  cut into bite‑size pieces

• ground almonds↗50g g

  plus extra for serving (optional)

• raisins↗4 tbsp tbsp
• chicken stock↗400ml ml
• golden sugar↗¼ tsp tsp
• Greek yogurt 0% fat g
• coriander bunch

  chopped

Step-by-step instructions

1. 1

   Place the sliced onion, the coarsely chopped garlic cloves, and the coarsely chopped ginger piece the size of a large finger into a food processor and blend into a paste.

2. 2

   Transfer the paste to a large deep skillet, add 3 tbsp of water and cook for 5 minutes.

3. 3

   Add 4 tbsp of korma paste and cook for another 2 minutes until fragrant.

4. 4

   Add the 4 skinless, boneless chicken breast pieces, cut into bite‑size pieces, to the sauce and stir.

5. 5

   Add 50 g of ground almonds, 4 tbsp of raisins, 400 ml of chicken stock and ¼ tsp of golden sugar.

6. 6

   Stir well, then cover and simmer for 10 minutes or until the chicken is cooked through.

7. 7

   Remove the pan from the heat, stir in 150 g of Greek yogurt and a little seasoning, then sprinkle with the finely chopped small bunch of coriander and extra ground almonds if using. Serve with brown or white basmati rice.