This is a simple and healthy take on chicken korma, save that unless you told your guests, they wouldn’t know.
The ground almonds are reasonably high in calories, though they pack so much other goodness (vitamins, minerals, good fats) that I didn’t (and wouldn’t) take it out of the recipe. Balance and moderation and all that.
Serve with basmati rice and plenty of coriander and this is two weekday dinners – and next day’s lunch packed.
I cut and steamed a whole head of broccoli and added it in at the last minute and you could of course do this with pretty much any vegetable, extending how much food you’re cooking and getting extra vegetables into the picture.
(And despite eating healthy, you’re eating the world’s greatest invention: curry!)
1 tbsp canola oil
1 onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece of ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts cut into bite-sized pieces
50g ground almonds
4 tbsp sultanas
400ml chicken stock
¼ tsp brown sugar
150g pit 0% fat Freek yoghurt
Big bunch of coriander, chopped
- Put the onion, garlic and ginger in a food processor and whiz to a paste.
- Heat the oil in a large, heavy pot to a medium heat and add the paste, cooking for 5 minutes until soft.
- Add the korma pasta and cook for another 2 minutes until aromatic.
- Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, cover and cook for 10 minutes until cooked and reduced. Reduce further if need be.
- Remove the pan from the heat, stir in the yoghurt and season. Serve on top of steamed basmati rice sprinkled with the coriander.