Lighter chicken korma with coriander naans

Fragrant, creamy and gently spiced, korma is supercomforting with its rich, buttery sauce. This version is not authentic yet it’s every bit as warming, and there’s plenty of sauce for mopping up . This korma is made lighter with yogurt – briefly stirring it in at the end stops it splitting, so keep the heat gentle when it’s added. Double coriander in the naans ensures they’re really flavourful.

50 MINUTES + PROVING | SERVES 4 | EASY

onion 1, roughly chopped

ginger thumb-sized piece, peeled

garlic 2 cloves

vegetable oil 1 tbsp

tomato purée 1 tbsp

ground cumin 1 tsp

paprika 1 tsp

ground turmeric Ω tsp

ground coriander 1 tsp

chilli powder Ω tsp (optional)

ground almonds 6 tbsp

chicken breasts 4, cut into large chunks

chicken stock 300ml

natural yogurt 100g

cooked basmati rice to serve

CORIANDER NAANS

coriander seeds Ω tsp, lightly crushed

nigella seeds Ω tsp

fast-action dried yeast 1 tsp

strong white bread flour 300g, plus extra for dusting

natural yogurt 50g

fine sea salt Ω tsp

coriander Ω small bunch, chopped

1 To make the naans, put the coriander seeds, nigella seeds, yeast, flour, yogurt and salt in a bowl with 150ml of warm water. Knead briefly until the mixture forms a ball, then knead on a lightly floured worksurface for 8-10 minutes or until smooth and elastic. Return to the bowl, cover and leave to prove for 1 hour until doubled in size.

2 Knock back the dough in the bowl, then briefly knead in the chopped coriander. Divide into six balls, then roll each out into a long oval. Heat a dry frying pan over a high heat and cook the naans, one at a time, for 2-3 minutes until golden and puffed. Flip, then cook for 1 minute more. Wrap the cooked naans in foil, then cover with a tea towel to keep warm.

3 Put the onion, ginger and garlic in a small food processor, and blitz to a paste. Heat the oil in a pan over a medium heat and fry the onion paste for 15-20 minutes or until golden brown and caramelised. Stir in the spices and toast for 1 minute, then stir in the ground almonds. Add a splash of water and stir to make a paste with the onions and spices. Add the chicken, then season and cook for 10 minutes until the chicken is golden and coated in the spices. Pour over the stock and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Remove from the heat and briefly fold in the yogurt to make a thick sauce. Season and serve with basmati rice.

PER SERVING 676 kcals | fat 19.8G saturates 2.9G | carbs 65.1G | sugars 7G fibre 4.9G | protein 56.8G | salt 1.4G