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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
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 897g | |
| Calories 528 | |
| Calories from Fat 113 | 21% |
| Total Fat 13.21g | 17% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 118mg | 39% |
| Sodium 1253mg | 52% |
| Potassium 1380mg | 39% |
| Total Carbs 33.82g | 9% |
| Dietary Fiber 6.2g | 21% |
| Sugars 13.45g | 9% |
| Protein 68.1g | 109% |
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