Name: Healthy chicken korma
Total time: 50 min
Yield: Serves 4
Ingredients: 1 onion roughly chopped; thumb-sized piece ginger peeled; 2 cloves garlic; 1 tbsp vegetable oil; 1 tbsp tomato purée; 1 tsp ground cumin; 1 tsp paprika; ½ tsp ground turmeric; 1 tsp ground coriander; ½ tsp chilli powder; 6 tbsp ground almonds; 4 chicken breasts cut into large chunks; 300ml chicken stock; 100g natural yogurt; cooked basmati rice to serve; ½ tsp coriander seeds lightly crushed; ½ tsp nigella seeds; 1 tsp fast-action dried yeast; 300g strong white bread flour plus extra for dusting; 50g natural yogurt; ½ tsp fine sea salt; ½ small bunch coriander chopped

A chicken curry with rice and naans on the side

1 onion
roughly chopped
thumb-sized piece ginger
peeled
2 cloves garlic
1 tbsp vegetable oil
1 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
½ tsp ground turmeric
1 tsp ground coriander
½ tsp chilli powder
6 tbsp ground almonds
4 chicken breasts
cut into large chunks
300ml chicken stock
100g natural yogurt
cooked basmati rice
to serve

CORIANDER NAANS

½ tsp coriander seeds
lightly crushed
½ tsp nigella seeds
1 tsp fast-action dried yeast
300g strong white bread flour
plus extra for dusting
50g natural yogurt
½ tsp fine sea salt
½ small bunch coriander
chopped

Method

step 1
To make the naans, put the coriander seeds, nigella seeds, yeast, flour, yogurt and salt in a bowl with 150ml of warm water. Knead briefly until the mixture forms a ball, then knead on a lightly floured worksurface for 8-10 minutes or until smooth and elastic. Return to the bowl, cover and leave to prove for 1 hour until doubled in size.
step 2
Knock back the dough in the bowl, then briefly knead in the chopped coriander. Divide into six balls, then roll each out into a long oval. Heat a dry frying pan over a high heat and cook the naans, one at a time, for 2-3 minutes until golden and puffed. Flip, then cook for 1 minute more. Wrap the cooked naans in foil, then cover with a tea towel to keep warm.
step 3
Put the onion, ginger and garlic in a small food processor and blitz to a paste. Heat the oil in a pan over a medium heat and fry the onion paste for 15-20 minutes or until golden brown and caramelised. Stir in the tomato purée and spices and toast for 1 minute, then stir in the ground almonds. Add a splash of water and stir to make a paste with the onions and spices. Add the chicken, then season and cook for 10 minutes until the chicken is golden and coated in the spices. Pour over the stock and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Remove from the heat and briefly fold in the yogurt to make a thick sauce. Season and serve with basmati rice.