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Ingredients
Method
- 1 chopped onion
- 2cm piece of ginger, chopped
- 2 crushed garlic cloves
- 1 tbsp oil
- 4 tbsp korma paste, or similar mild curry paste
- 600g chicken breast chunks
- 40g ground almonds
- 2 diced bananas
- 400ml chicken stock
- 3 tbsp yoghurt
- 2 tbsp each chopped coriander and flaked almonds
- Boiled rice, to serve
- Add the onion, garlic and ginger to a blender and blitz to a paste. Add the paste to a frying pan with the oil, and fry for 3 mins. Stir in the curry paste and cook for another 3 mins, then add the chicken chunks, ground almond, bananas and chicken stock. Cover and simmer for 10 mins, or until the chicken is cooked through.
- Remove the pan from the heat and stir through the yoghurt. Scatter with chopped coriander and almond flakes, then serve with boiled rice and any sides or chutneys you fancy.
35 mins
4 serving
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