Our recipe...
3 tbs Schwartz Korma Curry Spice Blend                                       
1 tbs lemon juice                        
175g (6oz) natural yoghurt          
450g (1lb) boneless, skinless chicken breasts, cubed              
2 tbs oil                                     
1 onion, finely chopped            
150ml (¼ pint) single cream     
150ml (¼ pint) water                  
50g (2oz) ground almonds         

1. Blend 1 tbs Korma Spice Blend with lemon juice and yoghurt.  Add chicken, cover and leave to marinade in the refrigerator for 30 minutes, or for best results overnight.              

2. Heat oil in a large pan, fry onion gently until softened, but not browned.  Add remaining 2 tbs Korma Spice Blend and cook for 1 minute to release the flavours.  Add marinated chicken and fry for 3-4 minutes, until sealed.   

3. Add cream, water and ground almonds and mix thoroughly.  Bring to a simmer, reduce heat, cover and cook for 10 minutes.  Remove lid and cook for a further 10-15 minutes, until sauce thickens.  Season to taste.
                       
Why not try ...
a sweeter Korma, replacing cream and water with a 400ml tin of coconut milk, cook for 20-25 minutes, uncovered, until sauce thickens.