Chicken korma sw

1. Method
1. Remove any visible fat from the chicken breasts and cut the meat into 2.5cm (1 inch) cubes.

2. Put the garlic and ginger into a food processor or blender with 2tbsp water and process to a smooth, creamy paste.

3. Heat a large heavy-based pan sprayed with Fry Light & cook the chicken cubes for 8-10 minutes until browned on all sides. Remove the chicken cubes with a slotted spoon and set aside.

4. Add the cardamom pods and fry for 2 minutes. Add the onion and fry for a further 5 minutes.

5. Stir in the garlic and ginger paste, cumin and salt and cook, stirring, for a further 5 minutes.

6. Add half the yoghurt, stirring in a tablespoonful at a time, and cook over a low heat, until it has all been absorbed (to prevent the yoghurt from curdling, add it very slowly to the sauce & keep stirring until it is incorporated). Return the chicken to the pan. Cover and simmer over a low heat for 5-6 minutes or until the chicken is tender. Add the remaining yoghurt and simmer for a further five minutes. Garnish with toasted flaked almonds, if using, and coriander and serve.