Light chicken and cauliflower korma

Slice the onion; peel and chop the ginger; peel and chop the garlic. Fry gently in the olive oil (with lid) until soft and slightly coloured.

In the meantime, slash the chicken and rub curry powder. Fry in the same pan as the onion mixture until browned.

Add the stock (or stock cube + water), chicken spices, garam marsala and cardamom. Cook gently (with lid) until chicken is just cooked. Top with frozen cauliflower and continue cooking until cooked.

To serve, stir through the plain yoghurt and heat gently. Stir in a small handful of ground almonds to thicken. Taste and add extra chilli if required. Sprinkle coriander on top before serving.