Light Chicken Korma

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• small knob fresh ginger, peeled and finely sliced
• 1 garlic clove
• 1 onion, sliced
• 1 tbsp vegetable oil
• 4 skinless chicken breasts, cut into bite-size pieces
• 1 tsp garam masala
• 100ml chicken stock
• 3 tbsp low-fat fromage frais
• 2 tbsp ground almonds
• handful toasted, sliced almonds, to serve
• coriander leaves, plain rice, naan bread or chapatis, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large deep pan over medium heat.

2. Add the sliced onion, sliced ginger and finely chopped or crushed garlic clove. Cook, stirring often, for 5 minutes until the onion softens.

3. Add the chicken pieces and cook, stirring, for 4 minutes until the outside turns white.

4. Stir in the garam masala and ground almonds and cook for 1 minute.

5. Pour in the chicken stock, bring to a simmer, then cover and cook on low for 10 minutes until the chicken reaches 165°F (74°C) in the thickest part.

6. Take the pan off the heat and stir in the fromage frais. Return to very low heat for 1 minute to warm through without boiling.

7. Toast the sliced almonds in a dry pan over medium heat for 2 minutes, stirring, until golden. Set aside.

8. Scatter the toasted almonds and coriander leaves over the korma and serve with plain rice, naan bread or chapatis.