Healthyish Chicken Korma
Chop your chicken breasts into large chunks.
Pop them in a bowl with 150g of your yoghurt, 1 tsp of your ground cardamom and a big pinch of salt. Give it a good mix, then pop in the fridge to marinate for a couple of hours.
Peel and slice your onion. Grate your garlic and ginger.
Heat a glug of oil in a large pan over a medium heat. Add your cinnamon stick and onions to the pan, then fry for 10 mins until soft and starting to caramelise.
Add your garlic and ginger and cook out for 2 mins before adding your remaining cardamom, ground cumin, ground coriander, turmeric, chilli powder and tomato purée. Cook for a minute longer until fragrant.
Turn the heat right down. Tip your yoghurt, ground almonds, 300ml water and your chicken along with its marinade into the pan and bring to a gentle simmer. Add a good pinch of salt and pop the lid on – simmer for 20 mins.
Meanwhile, toast your flaked almonds for a couple of mins in a dry frying pan until golden and fragrant. Chop your coriander.
Once your cooking time is up, add your mango chutney to the korma and season to taste with salt.
Serving time. Spoon your chicken korma over rice and sprinkle with your coriander and flaked almonds. Serve with rice or naan.