INGREDIENTS
Korma paste (DO FIRST)
1 tablespoon Cumin Seeds
55g raw cashews
60ml tomato puree
1/4 cup chopped fresh coriander
2 garlic cloves, crushed
2 tablespoons desiccated coconut
1 tablespoon garam masala
3 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
2 teaspoons sweet paprika
2 teaspoons ground turmeric
60ml (1/4 cup) vegetable oil
Korma
1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped
METHOD
Korma Paste
1. Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.
2. Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.
Korma
1. Put onion, garlic and ginger in a food processor and whizz to a paste.
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.
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.
4. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
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
3. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.
SERVING SUGGESTION
Great with home made naan, spicy curried broccoli, Cauliflower, squash, coconut & lentil curry or tarka dal
PREPARATION AND COOKING
Preparation time: 15 mins
Cooking time: 25 mins
Cooking details: in a pan on the hob
