Chicken korma

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Ingredients

1 onion, chopped

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

50g ground almonds, plus extra to serve (optional)

4 tbsp sultanas

400ml chicken stock

¼ tsp golden caster sugar

150g pot 0% fat Greek yogurt

small bunch coriander, chopped

Method

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.