Chicken korma

This classic mild curry is quick to make.

SERVES 4 PREP 10min COOK about 30min

• 2tbsp sunflower oil

• 1 large onion, finely sliced

• 4tbsp korma paste (we used Patak’s)

• 4 skinless chicken breasts, cut into bite-sized pieces

• 160ml tin coconut cream

• 40g (1½oz) ground almonds

• 75g (3oz) coconut flakes or desiccated coconut, toasted

• Steamed rice, lime wedges and fresh coriander sprigs, to serve

1 In a large frying pan, heat the oil and

fry the onion over a medium heat for 10min until beginning to soften. Add korma paste to the pan, cooking for

3min until fragrant and adding 4tbsp of water to protect the spices from burning. Add chicken pieces with 150ml (5fl oz) water and simmer for 10-15min until chicken is cooked through.

2 Pour the coconut cream into the curry and cook for 2min. Remove from heat and stir through the ground almonds. Scatter the chicken korma with coconut flakes and serve with rice, lime wedges and coriander sprigs, if you like. PER SERVING: CALS 564; FAT 42G; SAT FAT 23G; CARBS 8G