Chicken Korma

👨‍🍳 Instructions

1. 1
   Step 1

   Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

2. 2
   Step 2

   Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.

3. 3
   Step 3

   Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

4. 4
   Step 4

   Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.

5. 5
   Step 5

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

6. 6
   Step 6

   Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

7. 7
   Step 7

   Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.