Serves 4

Ingredients

4 Chicken Breasts

2 tablespoon Natural Yogurt

Dash Olive Oil

2 Onions

4 Garlic Cloves

Chunk Ginger 20g

Half teaspoon ground Cardamom

1 tablespoon Ground Cumin

1 tablespoon Ground Coriander

Half teaspoon Ground Turmeric,

Half teaspoon Chilli powder

1 Bay leaf

4 Cloves

1 tablespoon Caster Sugar

3 tablespoon ground Almonds

300ml cold Water

3 tablespoonsCreme fraiche

Allergens and properties

Contains gluten

Contains milk

Method

I’ve taken this from one of the Hairy Bikers recipes.

1. Marinate the chicken; Slice the chicken into small pieces, season with pepper, stir in yogurt, cover with cling film and chill for around 30 minutes.

2. Heat the oil, Slice the onions, garlic and ginger. Add to the frying pan and cook until soft and lightly coloured.

3. Stir in the cardamon, cumin, coriander, turmeric, chilli powder and bay leaf, cook for around 5 minutes.

4. Then stir in the saffron, sugar, ground almonds and pinch of salt, then add water, keep stirring, cover with pan lip and simmer for 5-10 minutes.

5. Remove from heat, take out bay leaf and blitz in blender until smooth, set aside.

6. Cook the rice as per the packet instructions.

7. Remove excess yogurt from chicken and add it to the frying pan and cook for a few minutes, string occasionally. Then add the sauce and bring to a simmer.

8. Add the creme fresh and cook for about 5-10 minutes or until chicken cooked.

9. Season to taste. 

10. Serve korma with rice (you can make this recipe healthier by using brown rice instead of white rice). 

Nutrient breakdown per 100g