Creamy Chicken Korma

Preparation

• Blend 1 tbs of Korma Curry Spices with the lemon juice and yoghurt. Add the chicken and marinade for 30 minutes, or for best results overnight in the refrigerator.

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

• Add the cream, water and ground almonds and mix thoroughly. Bring to a light simmer, reduce heat, cover and cook for 10 minutes. Remove the lid and cook for a further 10-15 minutes until the sauce thickens. Season to taste.

• Garnish with toasted almonds to serve.