Quick Korma Curry

Serves 4

1 tablespoon vegetable oil
1 medium size onion, chopped roughly
1 large garlic clove, crushed
450g (1 pound) skinned chicken breast fillets
2 tablespoons ready prepared korma curry paste
250ml (1 cup) hot chicken stock
142ml pot natural yogurt
2 tablespoons fresh chopped coriander,
(OR 2 heaped teaspoons dried leaf coriander)
25g (1 oz) toasted flaked almonds
Salt
Freshly ground black pepper
1 ½ level teaspoons cornflour

1) Heat the oil in the stir-fry pan over a medium setting. Fry the onion, stirring occasionally, for 2-3 minutes until it begins to soften, but not brown. Add the garlic and fry for a further minute.

2) Add half the diced chicken and brown evenly, then push this to one side and brown the remaining pieces.

3) Stir in the korma paste and continue cooking and stirring for one minute. Add the stock, half the yogurt, half the coriander, and half the flaked almonds. Season lightly with some salt and pepper.

4) Cover, and allow to simmer for 20 – 25 minutes until the chicken is tender, stirring occasionally.

5) Blend the cornflour with a little cold water and stir this into the sauce, simmer for 1 minute until the consistency thickens. Stir in the remaining yogurt and coriander. Taste and adjust the seasoning. Before serving sprinkle with the remaining almonds.

Serve with plain basmati rice and shop bought vegetable samosas and pakoras.