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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp groundnut oil
  • 1 red onion finely chopped
  • 2 Tbsp Korma Curry Paste
  • 1 Tbsp water
  • 2 chicken breast fillets
  • 150 ml water
  • 1 Tbsp Ground Almonds
  • 1 tsp brown sugar
  • 100 ml soya cream or regular single
  • Spice Mix 1: 1 tsp garlic powder
  • 1 tsp tomato purée
  • ½ tsp ground coriander
  • Spice Mix 2: 1 Tbsp desiccated coconut
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamon

Method
 

  1. Heat the oil in a large lidded pan and gently fry the onion for about 5 mins until golden.
  2. Meanwhile cut the chicken breasts into bite-sized chunks and prepare the spice mixes.
  3. Add the korma paste and 1 Tbsp of water to the pan. Stir fry for a minute.
  4. 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.
  5. 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.
  6. 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.
  7. Serve over the rice - with a squeeze of lemon if you like.