Chicken and Almond Korma
Chicken and Almond Korma



  • 5 chicken breast fillets, sliced into strips
  • 3 tbsp oil
  • 2 crushed garlic cloves
  • ½ red chilli, deseeded and chopped
  • 2 tbsp medium curry powder
  • 1 tsp ground cumin
  • Crushed seeds from 10 cardamom pods
  • 425ml chicken stock
  • 125g ground almonds
  • ½ lemon, juice only
  • 2 tbsp quality mango chutney
  • 200g yoghurt
  • Cooked rice to serve
  • Season the chicken pieces, then fry in 2 tbsp of oil for 6 mins to colour all over. Remove and set aside. Add another splash of oil to the pan and cook the onions, chilli and garlic for 10 mins to soften. Add the spices, fry for 2 mins more, then stir in the stock, chutney and almonds and bubble for about 4-5 mins.
  • Stir the chicken back into the pan and cover with the lid. Simmer for 7 mins, then stir in the lemon juice and yoghurt. Season to taste, then serve with boiled rice and some chopped coriander.
30 mins
4 serving

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