Mild Chicken Korma

A mild aromatic curry  This is the perfect family meal! We love the sweet and savoury flavours combined with the almonds and coconut giving the sauce a rich nutty texture. It’s quick and easy and most importantly, it’s free from artificial colours and preservatives.

Portions: 2 adults + 2 children
Cooking time: 45 minutes

What's in it: Coconut and almonds are a good source of magnesium, calcium, potassium, folic acid and vitamin E and C.

Ingredients: 2 chicken fillets, cut into cubes 1 large onion, finely chopped 1 tablespoon ginger root, grated 3 garlic cloves, finely chopped 1 tablespoon mild curry powder 1 tablespoon turmeric ½ teaspoon cinnamon 1 tablespoon tomato puree 1 small tin coconut cream (or coconut milk) ½ litre water (less if using coconut milk) 40g ground almonds 20g desiccated coconut 2-3 tablespoons sultanas Salt, white pepper, optional: 3 cardamom capsules Basmati rice and/or naan bread Optional: Mango chutney, fresh coriander, chopped

Preparation: In a large frying pan or wok, fry chicken pieces in a few drops of rapeseed or olive oil until golden brown. Add chopped onions, ginger and garlic, fry for a few minutes until onions are soft. Add spices and tomato puree and stir quickly before adding coconut cream and water. Season with salt and pepper. Add ground almonds, coconut and sultanas and continue to cook gently. Start cooking the rice according to pack instructions. The curry will be ready when the rice is cooked. Sprinkle with fresh coriander and serve with rice and mango chutney; or just enjoy with naan bread.

Suitable for freezing and re-heating.