Rossendale Free Press
Serves 4, ready in 45 minutes INGREDIENTS
1 large onion, roughly chopped
3 garlic cloves, peeled
3cm piece fresh root ginger, peeled and grated
4 tbsp korma curry powder
6 skinless and boneless chicken breasts, cut into bite-size chunks
2 level tbsp ground almonds
350ml boiling chicken stock
1 level tsp caster sugar
150g fat-free natural yogurt
Boiled dried rice, to serve
Boiled or steamed veg to serve
Chopped fresh coriander, to serve
1. Put the onion, garlic and ginger in your food processor and blitz to a paste.
2. Tip the paste into a large non-stick frying pan and place over a medium heat (use a pan you can put some sort of lid on, as you’ll need to cover it later). Add
6 tbsp water and cook for 7-8 minutes, then add the korma powder and cook for a further
3. 2 minutes. Stir the chicken into the sauce, along with the almonds, stock and sugar. Give everything a good stir, then cover and simmer for 20 minutes or until the chicken is cooked through.
4. Remove from the heat and stir in the yogurt, then season to taste and divide between plates or bowls.
Serve with the rice and vegetables, with the coriander scattered over.