Easy Chicken Korma

4 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (finely chopped)
• 3 Garlic Cloves (finely chopped)
• 1 tbsp Fresh Ginger (finely chopped)
• 1 tbsp Coriander Stalks (finely chopped (reserve leaves for garnish))
• 4 tbsp Korma Paste
• 1 tsp Turmeric
• 4 Chicken Breasts (diced (or use leftover roast chicken))
• 300 ml Chicken Stock
• 2 tbsp Mango Chutney
• 50 g Ground Almonds
• ½ tsp Salt
• ¼ tsp Black Pepper
• 100 ml Double Cream
• 1 tbsp Coriander leaves (finely chopped)

Method

1. Heat the olive oil in a shallow casserole or frying pan and cook the finely chopped onions, garlic, ginger, and coriander stalks on a medium heat for 3-4 minutes until soft.
2. Stir in the korma paste and turmeric and cook for 1 minute.
3. If using fresh diced chicken breasts, add them to the pan now and cook on a high heat until they have changed colour.
4. Mix in the ground almonds, chicken stock, and mango chutney and season with salt and pepper. Turn the heat to low and simmer for 12-15 minutes.If using leftover cooked chicken pieces (you'll need at least 400g), add this now!
5. Stir in the double cream and mix until combined.
6. Garnish with coriander leaves.