Ingredients – Serves 6
1 onion
2 garlic cloves, roughly chopped
5cm-sized piece of ginger, peeled & roughly chopped
1 – 2 tbsp korma paste or mild curry paste
4 chicken fillets, cut into bite sized pieces
50g ground almonds
1 x 400g tin of cream of chicken soup
A small handful of fresh coriander, chopped (optional)
To serve
150g 0% fat Greek yoghurt
400g brown rice, cooked
Toasted slivered almonds or coconut (optional)
Put the onion, garlic and ginger in a food processor and whizz to a paste. Add this paste to a large saucepan with 3 tablespoons of water and cook for 5 minutes.
Add the korma paste and cook for a further 2 minutes.
Stir the chicken into the sauce, then add the tin of soup and ground almonds. mix thoroughly then cover and simmer for 10 minutes or until the chicken is cooked through.
Sprinkle the korma with coriander leaves, slivered almonds and coconut if using.
Serve with rice and yoghurt on the side.
