- 4 chicken breasts
- 2 onions
- 3 cloves garlic
- 2 tsp ground ginger
- 2 tbsp korma paste
- 50 g ground almond
- 100 ml creamed coconut
- 200 ml chicken stock
- 1/2 tsp brown sugar
- 150 g natural yogurt
- 1 bunch coriander
Remove any skin from the chicken breast and dice into reasonable sized cubes.
Take the two onions and dice. Not too fine though.
Press 2 cloves or garlic and finely slice the third.
Pop your pan onto the hob (medium - high heat)
Add the oil, onions, garlic, ginger and 20ml of the stock. Stir and cook for a few minutes.
Add the korma paste, stir and cook for a further 2 minutes.
Add the chicken to the mix, stir and coat evenly.
Add the almond, remaining stock, suger and creamed coconut to the pan. Stir and allow to simmer for 10min, or until the chicken is throughly cooked.
Once the chicken is cooked, stir in the yoghurt.
Serve on rice and sprinkle with coriander and flaked almonds.