Gens Chicken Korma

Chop the onions roughly and place in to a pan of boiling water, simmer until soft. Drain the onions, transfer to a mixing bowl, add the garlic, garam masala, curry powder, saffron and cinnamon and using a hand blender mix the ingredients together to form a smooth puree. Set the mixture to one side.

Dice the chicken breast and fry gently until slightly browned. Set to one side. Using the same pan empty the onion puree mixture and fry for one minute until golden, At this stage add the ground almondsand mix together thoroughly. Cook for a further minute. Stir in the chicken along with any juices and coat well in the mixture.

Add the yoghurt and the single cream to the pan and stir gently, at this stage you should have what appears to be a pale yellow creamy sauce. Lower the heat and simmer for approx10 mins or until the sauce has thickened. Add the sugar/sweetener and any salt as you wish and continue to simmer for a further 5 minutes. Your Korma is now ready to serve!!!...Finish the dish off with a squeeze of fresh lemon or lime juice and a sprinkle of toasted almonds (optional)

This is a rich dish and is best served with plain basmati rice and warm Indian breads.

Alower fat version of this recipe can be made substituting the single cream with half fat cream and semi skimmed milk and replacing the sugar with a granulated sweetener.