Chicken Korma

Serves: 4 Prep: 10 mins Cook: 25 mins

Ingredients

• 1 onion, roughly chopped

• 4 garlic cloves, roughly chopped

• 3cm ginger roughly chopped

• 80g pitted dates

• 300ml chicken stock

• 3 tbsp korma paste

• 3 chicken breasts, cut into bite size pieces

• 50g almond meal

• 150g 0% Greek yogurt

• 150g snow peas

• 250g cauliflower (roughly ¼ of one), chopped into bite size pieces

• Handful of chopped coriander

• 400g jasmine rice

Method

1. Soak dates in boiling water for 10 minutes to soften.

2. Place cauliflower into a pan with a splash of water and sauté on medium heat for 8 minutes with lid on, then once cooked set aside in a bowl. Meanwhile, begin to cook the rice according to packet instructions.

3. Put roughly chopped onion, garlic, ginger, softened dates (drained), and korma paste into a food processer/ blender to turn to paste. Use a splash of your chicken stock liquid if it’s having trouble mixing.

4. Tip paste into a large fry pan and cook on high heat with lid off for 5 minutes while occasionally stirring.

5. Mix the chicken breast, almond meal, and chicken stock into the sauce and cook on a medium heat with lid on for a further 15 minutes or until the chicken is cooked through.

6. Add the cauliflower, Greek yogurt, coriander and snow peas to the chicken korma. Give it a good mix and simmer for 3 minutes with lid off.

7. Check chicken is cooked through, then take off the heat and serve on rice, sprinkling the chopped coriander on top.