I have literally been hankering after a homemade Korma for a good few weeks so this afternoon, I decided to rustle one up to satiate my lustings. The fragrant, fluffy rice and fresh, zesty raita are the perfect accompaniment to the smooth, almondy, coconutty curry. Here’s whatcha do…..

  
Shopping list; 

2 x organic chicken breasts, chunk of fresh ginger, 1 x onion, fresh korma paste, 1 x coconut milk, 1 x clove of garlic, fresh coriander, basmati rice, 5 x cardamom pods, ground almonds, Coyo dairy-free yogurt, coconut oil, cucumber, mango.

Method; 

Put garlic, ginger and onion in food processor and whizz into a paste. Fry in 1 teaspoon of coconut oil for a minute or two.

Add 3 tablespoons of fresh korma paste.

Add diced chicken and simmer for a few minutes. 

Add coconut milk and half a cup of ground almonds. Simmer for 5 minutes.

Boil rice with cardamom pods until light and fluffy.

Dice cucumber and mango into tiny cubes and add to yogurt. Sprinkle with fresh coriander. 

 Sprinkle coriander everywhere and a few cumin seeds and you’re done! This recipe is totally wholesome and is the perfect winter warmer on this chilly night.