Quick and easy chicken korma
A tasty dish for the whole family that you can whip up in no time at all.
1 packet Korma paste mix
2 tbsp oil
4 large boneless, skinless chicken pieces, cut into cubes
50g ground almonds
100ml double cream
25g flaked almonds, toasted (optional)
1. Heat the oil in a large saucepan. Follow the instructions on the korma paste packaging.
2. Cook the chicken pieces until golden brown all over.
3. Stir in the curry sauce, ground almonds, double cream and 100ml water. Simmer for 15 minutes until the sauce is creamy and thickened.
4. Divide the curry between four bowls, garnish with toasted flaked almonds and serve with naan bread sprinkled with chopped fresh coriander, steamed rice and wilted spinach.