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
Put the onion, garlic and 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 the korma paste and cook
for a further 2 mins until aromatic.
Stir the chicken into the sauce, then
add the ground almonds, sultanas, stock
and 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 the yogurt and some seasoning, then
scatter over the coriander and flaked
almonds, if using. Serve with brown
or white basmati rice.