Categories
 10Mins Prep Time |
 25Mins Cook Time |
 Skill Level |
people
Ingredients
- 1 Onion
- 2 Garlic Cloves
- Piece Ginger
- 4 tablespoons Korma paste
- 4 Chicken Breasts
- 400 millilitres Chicken Stock
- 50 grams ground almonds
- ¼ teaspoon Golden caster sugar
- 150 grams 0% fat Greek yogurt
- 4 tablespoons Sultanas
- Coriander chopped
Cooking Instructions
- Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
- Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.