For mid-week or the weekend this chicken and tomato Korma is always a treat. The tomatoes, which are added to the dish for the last 15 minutes of cooking, become soft, sweet and succulent. Serve with basmati rice and naan bread or paratha. I choose the latter because I can buy them frozen ready to cook, and grill them, from frozen, on a Griddle on the hob, then put them over the flame to create a toasted finish.
600g chicken breast fillets, cut to 2.5 cm pieces
2tbsp rape seed or sunflower oil
1 x 3cm piece of root ginger, peeled and grated
2 cloves garlic, peeled and grated
1 red chilli, finely chopped. leave the seeds in If you like a bit of heat
1 green chilli, finely chopped
2 tbsp ground almonds
2tsp ground cumin
2 tsp ground coriander
150ml coconut milk
250ml chicken stock made with I stock cube
4 tblsp double cream
2tbsp mango chutney
1 small punnet cherry tomatoes
Chopped coriander and toasted flaked almonds to garnish
Heat a sauté pan over a medium heat and add the oil.
Add the onion, chillies and ginger a cook, stirring, for 5-6 minutes, add the garlic and stir fry for a further 2 minutes.
Add the cumin, coriander and turmeric, stir for one minute then add the chicken. If the pan is dry add a little water. Stir fry for a few minutes until the chicken is coated in the spices and starting to cook.
Add the chicken stock and simmer gently for 15 minutes. Add the ground almonds, coconut milk and cherry tomatoes, simmer gently for a further 15 minutes.
Turn the heat up very slightly, add the mango chutney then the cream. Let it bubble for a few minutes to reduce and thicken.
Serve with basmati rice and your bread of choice.
Garnish with chopped coriander and toasted almonds.