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Ingredients

Method

  • STEP 1

    Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

  • STEP 2

    Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

  • STEP 3

    Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

  • STEP 4

    Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

  • STEP 5

    Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Recipe from Good Food magazine, February 2012

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A star rating of 4.6 out of 5.297 ratings
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