
CHICKEN KORMA CURRY
From Fiona
"I love this recipe because it is fragrant and delicious but you know it is actually super healthy. I used to get major food FOMO but with this recipe, all of my curry cravings are satisfied. I also keep these spices in the cupboard and add them to my roasted veggies for an easy and an interesting mid-week side dish. You will love this recipe."

Brown chicken in a pan (to seal, don't fully cook) & put to one side.
Pour half the stock over the onions in a pan, simmer gently for 10-15mins or until onions soft.
Add a little extra water if the stock reduces too much.
Add garlic, ginger & spices to the pan & cook for 2-3mins, stir well to prevent burning.
Add remaining stock & chicken, stir and simmer very gently for 10mins.
Take korma off the heat, stir in yoghurt & coriander, season to taste.
Ingredients
Directions
Brown chicken in a pan (to seal, don't fully cook) & put to one side.
Pour half the stock over the onions in a pan, simmer gently for 10-15mins or until onions soft.
Add a little extra water if the stock reduces too much.
Add garlic, ginger & spices to the pan & cook for 2-3mins, stir well to prevent burning.
Add remaining stock & chicken, stir and simmer very gently for 10mins.
Take korma off the heat, stir in yoghurt & coriander, season to taste.
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