Simple Chicken Korma

cook 20 mins
  • 2 tablespoons oil
  • 1 large onion, roughly chopped
  • 500 g (1 lb) chicken breast, diced
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground garam masala
  • 4 tablespoons ground almonds
  • 300 g (10 oz) natural yogurt
  • 300 ml (1/2 pint) double cream
  • 6 tablespoons chopped fresh coriander
  • plain rice, to serve
  • Heat the oil in a large, heavy-based frying pan and cook the onion and chicken for 5 minutes or until softened and golden in places. Add all the spices and cook over a high heat for 2–3 minutes, tossing and stirring until well blended.
  • Add the ground almonds and stir to coat, then pour in the yogurt and cream. Cook, uncovered and stirring occasionally, over a gentle heat for 10 minutes or until the chicken is cooked and the sauce is well coloured and a good consistency, adding a little water if necessary. Remove from the heat, stir in the fresh coriander and serve with rice, if liked.
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