CHICKEN KORMA ( for 4 people)4 boneless chicken breasts
500g natural yoghurt
Large tin of coconut milk
120g of ground almonds
3 tablespoons garamasala, 3 tablespoons curry powder
2 large onions.
Chop the onions and lightly fry in butter till soft but not brown.
In a bowl mix natural yoghurt, coconut milk, ground almonds, garamasala, curry powder.
I used four of these pots
Add onions and using a blender whiz till smooth. Or if preferred you can keep the onions firm).
Chop chicken breast into small pieces and place in mixture.
Transfer into an oven proof dish.
I usually make it early and cover dish with cling film and place in fridge enabling the chicken to marinade in the sauce.
When ready to cook, place in oven 180c about 1hr, check to see if its cooked
When serving add some flaked almonds and coriander to garnish