Chicken korma

I researched this recipe thoroughly and honestly, this is a mix of the best recipes I found and tastes very similar to korma from a restaurant!

4-6 people (4 people = 1.5 syns each, 6 people 1 syn each)

4 large chicken breasts

6 tbsp fat-free natural yoghurt

1/2 tsp bicarb, salt and pepper

1 heaped tsp cumin. 1 tsp turmeric, coriander, garam masala, cinnamon

1 tbsp grated ginger and garlic

1 large onion finely diced

20g ground almonds

200ml chicken stock

  1. mix the chicken with the yoghurt, bicarb, cumin, turmeric, coriander, garam masala and cinnamon. (leave for at least 10 minutes)
  2. In a frying pan over a low heat fry the onion until it starts to soften.
  3. Add the garlic and ginger and when it is fragrant pour in the chicken.
  4. Leave to sit for 3-5 minutes then stir and add the almonds and stock.
  5. Turn the heat to low and simmer for 10 – 15 minutes or until thickened.

Serve sprinkled with fresh coriander ontp of rice (or cauliflower rice).

Curry doesn’t always have to be long stewed.

Love Emily x


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