Chicken Korma
This is a cheat's Korma really, it's not quite the Korma that you know and love from restaurants – but it's still pretty good, especially considering it's ease.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- Thumb-sized piece of ginger, finely chopped
- 2 medium carrots, peeled and cut into chunky slices (optional)
- Handful of baby corn, cut into bitesize pieces
- Half a cup of frozen peas
- 4 chicken breasts, cut into bitesize pieces
- 4tbsp korma paste
- 50g ground almonds
- 400ml chicken stock
- 1/4tsp golden caster sugar
- 150g Greek yogurt
Method
Heat up two frying pans and a saucepan of water. While they’re heating up, prep the ingredients.
In one frying pan, saute and then let sweat, the onions, garlic, and ginger for 10 minutes.
In the saucepan, boil carrots for 5 minutes, then add them to the pan of onions.
In a large frying pan, brown the chicken on a high heat.
Once the onion mix is ready, add it to the browned chicken, and stir in the korma paste, making sure everything is well coated.
Add the ground almonds, stock, sugar, carrots and baby corn.
Cook for 10 minutes.
Add the frozen peas.
Cook for another 5 minutes.
Stir in the yogurt.
Cook for a few minutes more.