Creamy chicken korma

1 HOUR + MARINATING | SERVES 4 | EASY | LC GF

chicken thighs fillets 500g,

cut into chunks

groundnut oil 1 tbsp

onions 2 large, finely chopped

cumin seeds 2 tsp

garlic 2 cloves, crushed ginger a walnut-sized chunk, grated ground almonds 4 tbsp rice or naan bread to serve MARINADE full-fat natural yogurt 200ml caster sugar 1 tsp ground turmeric 1 tsp cinnamon stick 1, broken cardamom pods 8, bruised cloves 4, crushed coriander seeds 1 tsp, crushed mild chilli powder 1/2 tsp sea salt flakes 1 tsp

• Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).

• Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes.

Add the chicken with its marinade and cook for

5 minutes, stirring, until it starts to turn opaque.

Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.

PER SERVING 359 KCALS | FAT 16.9G SATURATES 3.2G | CARBS 15.6G SUGARS 12.5G | FIBRE 3.4G PROTEIN 34.6G | SALT 1.6G