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Main course · Indian

Chicken Korma with Toasted Almonds

45 min Serves 4 ~487 kcal/serving ~£9.50 (£2.38/serving) Contains-nutsGluten-freeKid-friendly

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g chicken thigh fillets, diced
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 15 g fresh ginger, grated
  • 30 g ground almonds
  • 15 g flaked almonds
  • 150 g natural yoghurt
  • 80 ml double cream
  • 1 cinnamon stick
  • 6 green cardamom pods
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
487 kcal
Protein
40.1 g
Carbohydrate
9 g
of which sugars
6.2 g
Fat
31.7 g
of which saturates
9.8 g
Fibre
2.3 g
Salt
0.46 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toast the flaked almonds in a dry pan over low heat for 2 minutes until golden, then set aside for serving.

  2. 2

    Heat the vegetable oil in a large pan and fry the cinnamon stick and green cardamom pods for 30 seconds until fragrant.

  3. 3

    Add the chopped onion and cook over medium heat for 8 minutes until soft and golden, then stir in the garlic and ginger and cook for 1 minute.

  4. 4

    Stir in the ground coriander, ground turmeric and ground almonds, then add the chicken thigh fillets and cook for 5 minutes, stirring often.

  5. 5

    Add the natural yoghurt a spoonful at a time, stirring constantly so it does not split, then pour in 150ml water and simmer gently for 20 minutes until the chicken is cooked through with no pink remaining.

  6. 6

    Stir in the double cream, simmer for 2 minutes and serve scattered with the toasted flaked almonds.

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