Almond chicken korma
I tend to favour medium to hot curries but my daughter will only eat milder ones, so I put together this one to keep us both happy – it’s still got a bit of warmth and has a lovely, flavoursome spiciness. For our family it needed to be dairy-free so I used soya cream, but normal single cream also works very well. Scatter with toasted flaked almonds and serve with nicely fluffed upbasmati rice.
Ingredients
Method
- Heat the oil in a large lidded pan and gently fry the onion for about 5 mins until golden.
- Meanwhile cut the chicken breasts into bite-sized chunks and prepare the spice mixes.
- Add the korma paste and 1 Tbsp of water to the pan. Stir fry for a minute.
- Add the chicken, followed by Spice Mix 1. Stir fry for another minute. Add the 150 ml water, stir well and cook for about 3 minutes.
- Turn down the flame, then add the almonds and sugar, followed by the cream. Bring to a simmer then cover and cook for a couple of minutes.
- Stir in Spice Mix 2. Re-cover and cook for another 3-4 minutes until the chicken is cooked through. If the sauce is too thick for your liking just add another 50 ml or so of water.
- Serve over the rice – with a squeeze of lemon if you like.