This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice.

Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt.

Prepare

less than 30 mins

Cook

10 to 30 mins

Serve

Serves 4

Dietary

Egg-free

Gluten-free

Pregnancy-friendly

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 whole cloves
• 4 cardamom pods, crushed
• 4 skinless, boneless chicken breasts, cut into bite-size pieces
• 3 garlic cloves, crushed
• 4cm/1½in piece of fresh ginger, peeled and grated
• 1 tsp ground coriander
• ¼ tsp ground allspice (optional)
• 1½ tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp mild chilli powder
• 2 tsp tomato purée
• 75g/3oz ground almonds
• 250ml/8fl oz chicken stock
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 50g/2oz flaked almonds, toasted
• chopped coriander, to garnish (optional)

Method

Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and chopped coriander, if using.