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Easy chicken korma

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Ingredients

Adjust Servings:
1 brown onion, chopped
2 garlic cloves, chopped
2cm piece fresh root ginger, roughly chopped
1 tbsp vegetable oil
4 tbsp korma curry paste
4 skinless chicken breasts, cut into large chunks
4 tbsp ground almonds
50g sultanas and golden raisins
350ml chicken stock
1 tbsp mango chutney
100ml Greek yoghurt (0% fat)
TO SERVE
1 tbsp flaked almonds, toasted

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Easy chicken korma

Ready in just 20 minutes, a chicken korma is the perfect curry for kids and fussy eaters as it's super creamy and not too spicy. The dried fruit also adds a sweetness to the sauce, which I've given a healthy twist by using Greek yoghurt instead of cream.

Features:
    Cuisine:
    • 20 Mins
    • Serves 4
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving).

    2. Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant.

    3. Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney.

    4. Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through.

    5. Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired, and serve with brown basmati rice.

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