Korma

A mildly spiced curry, flavoured with almonds and cream to give it a creamy/buttery taste.

Stuff you will need

• 600g chicken, diced
• 2 tbsp tomato puree
• 1 tbsp ginger paste or fresh ginger, grated
• 2 garlic cloves, crushed
• 65g ground almonds
• 100g Greek yogurt
• 1 tbsp oil
• 3 tbsp butter
• 1 onion, diced
• 85g double cream

Method

• Add the chicken, tomato puree, ginger, garlic, almonds, yogurt and Qurry Spices to a bowl. Stir well, cover and refrigerate for 1 – 2 hours.
• When the chicken has marinated, add the oil and butter to a pan with lid on a medium heat and add the onion. Cook for about 7 mins or until caramelised.
• Add the chicken to the pan and cook for 20 mins or until the chicken is cooked through.
• Take the pan off the heat and add the double cream, stir well then put the pan back on the heat and cook for a further 5 mins. Serve.

Estimated calories per serving 544