Chicken Korma

This recipe is versatile and you can use most meat, fish or vegetables instead of chicken. Plus it saves 35g fat compared to the average takeaway curry! To make pilau rice for two people, add six whole cardamom pods, six whole cloves and a 2cm cinnamon stick to a pan and toast for two minutes with no oil. Add a dash of oil, throw in a finely chopped onion and cook for a couple of minutes, then add a good pinch of salt and pepper and a heaped teaspoon of ground turmeric. Mix in, then add your preferred variety of rice and cook as per instructions. Once cooked, stir in a few raisins or chopped apricots, seeds and chopped herbs.

Preparation time: 10 minutes

Cook time: 15–20 minutes

Serves: 2

Ingredients

6 tbsp natural yoghurt1 heaped tsp turmeric1 tsp ground cumin1 tsp ground cinnamonI tsp ground coriandergood pinch white pepper2–3cm peeled and finely grated fresh ginger4 cloves garlic, crushed2 skinless free range chicken breast cubed (350g aprox)dash of sunflower oil1 medium onion finely chopped200ml vegetable or chicken stock2–3 tbsp ground almonds1 tbsp flaked toasted almondsfresh coriander to garnish

Method

1. Add two tablespoons of yoghurt to a bowl with the turmeric, cumin, cinnamon, coriander, pepper, ginger and garlic, mix well and leave to stand for a couple of minutes to infuse.

2. Stir the yoghurt mixture again, add the chicken, making sure it is well coated, then set aside.

3. Add the oil to a pan and cook the onion until soft and starting to brown, about five minutes.

4. Add the chicken and marinade to the pan and stir constantly for another five minutes. As soon as it starts to stick, add the stock, mix well and bring to a gentle simmer, add a lid and cook for another five to seven minutes stirring occasionally.

5. Mix in the ground almonds and allow to cook for a further minute or two, stirring. 

6. Remove from the heat, stir in the remaining yoghurt and serve with a sprinkling of toasted almonds, a little fresh coriander and some side dishes, such as mango chutney and chopped red onion and chillies.

Chef’s tipOnly stir rice once when first cooking, as more stirring releases starch and makes the rice soggy.