Chicken korma
| 1 onion, chopped | Blend onion, garlic & ginger to paste | Cook paste with 3 tbsp water, 5 min | Stir in korma paste, cook 2 min | Stir in chicken | Add almonds, sultanas, stock & sugar | Simmer covered 10 min until chicken cooked | Stir in yogurt, season, garnish with coriander |
| 2 garlic cloves, roughly chopped | |||||||
| thumb-sized piece ginger, roughly chopped | |||||||
| 4 tbsp korma paste | |||||||
| 4 skinless, boneless chicken breasts, cut into bite-sized pieces | |||||||
| 50 g ground almonds, plus extra to serve (optional) | |||||||
| 4 tbsp sultanas | |||||||
| 400 ml chicken stock | |||||||
| ¼ tsp golden caster sugar | |||||||
| 150 g 0% fat Greek yogurt | |||||||
| small bunch coriander, chopped |
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