Chicken Korma

For 2 servings

• chicken breasts, cut into chunks2
• vegetable oil1 tbsp
• onion, finely chopped1/2
• garlic clove, crushed1
• grated ginger1/2 tsp
• ground cumin1/2 tsp
• ground coriander1/2 tsp
• ground cinnamon1/4 tsp
• chicken stock150 ml
• ground almonds2 tbsp
• single cream100 ml
• desiccated coconut1 tbsp
• fresh corianderto serve

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and cook for 6 to 7 minutes until soft.

2. 2

   Add the garlic and ginger and cook for 30 seconds until fragrant.

3. 3

   Add the cumin, coriander and cinnamon and stir for 30 seconds, keeping it moving so it does not catch and burn.

4. 4

   Add the chicken and cook for 5 minutes, stirring, until sealed on all sides.

5. 5

   Pour in the chicken stock and stir in the ground almonds. Bring to a simmer, then cover and cook for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink in the middle.

6. 6

   Stir in the cream and desiccated coconut. Simmer gently for 2 to 3 minutes, but do not let it boil hard as this can cause the sauce to split.

7. 7

   Scatter with fresh coriander before serving with rice.