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Speedy chicken korma

Serves:

4

Cook Time:

20 + marinating

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Notes

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Ingredients

  • 500g chicken breast/chicken thigh fillets, diced

  • 250g natural yoghurt

  • 1 tsp. vegetable oil/light olive oil

  • 1 tbsp. grated ginger

  • 1 tbsp. crushed garlic

  • 1 onion (red or brown), sliced

  • 1 tbsp. curry powder

  • 1 tbsp. korma paste

  • 3 tbsp. ground almonds

  • 1 lemon

  • 200ml water

  • Salt

  • a small handful of coriander, chopped

  • rice, for serving

Method

  1. Combine the chicken and yoghurt and set aside.

  2. Heat the oil in a large frying pan over a medium heat. Add the onion until starting to soften.

  3. Add the ginger and garlic and cook for a few minutes until aromatic.

  4. Add the curry powder and korma paste and cook out for 2 minutes, before adding your ground almonds, lemon juice, marinated chicken (and any extra yoghurt left in the bowl) and water and a pinch of salt.

  5. Simmer for 15-20 minutes, ensuring the chicken is cooked through. Check for seasoning and serve over rice and sprinkled with coriander.

Nutrition

kcal

574

fat

11.6

sat fat

1.9

carbs

78

sugars

4.8

fibre

3.4

protein

36.7

salt

0.1

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