113 // Chicken Korma

ingredients

1 onion (chopped)

2 cloves garlic (chopped)

1 thumb size fresh ginger (chopped)

2 btsp korma paste (i used 1 small tub)

2 large chicken breast (diced into small cubes)

50g Ground almond

4 tbsp sultanas

400 ml chicken stock

¼ tsp golden castor sugar

1tsp tumeric

150g pot Greek yogurt

small bunch coriander (chopped)


method

Put the chopped onion, chopped garlic cloves and chopped ginger in a food processor and whizz to a paste, pour the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins (i only used 1 tbs water) Add the korma paste and tumeric and cook for a further 2 mins until aromatic.

Stir in the chicken breasts cubes into the sauce, add the ground almonds, sultanas, chicken stock, and the golden caster sugar.

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

Remove the pan from the heat, stir in the Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander. Serve with brown or white basmati rice.

enjoy