Scottish Daily Mail
2 tbsp oil 2 onions, one finely chopped, the other sliced into rings 2 garlic cloves, finely chopped 1cm root ginger, finely chopped 1 tsp garam masala ½ tsp cayenne pepper Seeds from 4 cardamom pods 1 tsp turmeric 4 small boneless chicken thighs or 2 small chicken breasts, chopped into 1-2cm chunks 200ml coconut milk (or 200ml full-fat natural Greek yoghurt) 25g ground almonds ½ medium cauliflower, grated Handful of coriander, roughly chopped
• CALORIES 340 • PROTEIN 28g • FAT 19g • FIBRE 5g • CARBS 17g
HEAT 1 tbsp oil in an ovenproof casserole or pan and fry the finely chopped onions, garlic and ginger over a medium heat for 2-3 mins. Add the spices and cook for 1 min. Add the chicken and cook for 2-3 mins, then pour in the coconut milk and ground almonds and simmer gently for 20 mins. Meanwhile, heat the remaining oil in a non-stick frying pan and fry the onion rings for 5-10 minutes until browned, turning them frequently. Drain on kitchen paper. When the curry is nearly ready, fry the grated cauliflower gently in the oil remaining from the fried onions for 5 mins, then pile it onto two plates, top with the chicken curry, sprinkle with coriander and scatter the fried onions on top. Serve the korma with 100g fine green beans on the side.