Chicken Korma

Ingredients

• 600 g chicken thighs, cut into chunks
• 150 ml hot chicken stock
• 120 g frozen peas (optional)
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 20 g fresh ginger, grated
• 150 g natural yoghurt
• 1 tbsp vegetable oil
• 2 tbsp korma curry paste
• 50 g ground almonds
• 20 g fresh coriander, chopped (optional)
• 1 lemon, zest and juice
• Fine salt and black pepper
• 300 g basmati rice

Method

1. Rinse the basmati until the water runs clear, then cook in salted boiling water according to pack instructions until light and separate. Drain and keep warm.
2. Heat the oil in a large saucepan over medium-high heat and brown the chicken in batches until sealed and just starting to colour at the edges, about 3–4 minutes per batch. Remove and set aside.
3. Reduce the heat to medium, add the sliced onion to the same pan and cook for 6–8 minutes until soft and starting to catch and caramelise at the edges. Stir in the garlic and ginger for 1 minute until fragrant.
4. Add the korma paste and stir for 1 minute until the oil starts to separate, then return the chicken to the pan. Pour in the hot stock, stir in the yoghurt and ground almonds, and bring to a gentle simmer; the sauce should be glossy and coat the chicken.
5. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce has thickened to a silky, creamy consistency. If using peas, add them for the final 3 minutes to heat through.
6. Taste and season with salt and pepper. Spoon the korma over the basmati, scatter with chopped coriander and finish with a squeeze of lemon.