1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, chopped roughly
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
Put 2 roughly chopped garlic cloves 1 chopped onion and a roughly chopped thumb-sized piece of ginger in a blender and whizz to a paste.
Tip the paste into a large high sided frying pan with 3 tbsp water and cook for 5 minutes. Add 4 tbsp paste and cook for 2 more minutes until well corporated.
Slice 4 skinless, boneless chicken breasts into small pieces, and add into the sauce. Add 50g almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
Mix thoroughly. Cover and simmer for 10 minutes, until the chicken is cooked.
Remove the pan from the hob, stir with Greek yogurt and some seasoning in a pot, then top with a small bunch of chopped coriander and ground almonds. Serve with white basmati rice.