Chicken and Almond Korma

• 3 tbspolive oil
• 3onions, finely chopped
• 5garlic cloves, crushed
• 40gginger, grated
• 6green cardamom pods, bashed, optional, removed before serving (optional)
• 1cinnamon stick, optional, removed before serving (optional)
• 1 tbspground coriander
• 2 tspground cumin
• 1 tspground turmeric
• 1/2 tspmild chilli powder
• 1.2kgboneless skinless chicken thighs, cut into large chunks
• 1 x 400gtin chopped tomatoes
• 300mlchicken stock
• 1 tspsugar
• 80gground almonds
• 300gfull-fat Greek yoghurt
• 2 tspgaram masala
• 3 tbspdouble cream
• 200gspinach
• 30 gcoriander, stalks finely chopped and leaves torn
• fine salt
• black pepper
• 500gbasmati rice
• 30gflaked almonds, toasted (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium-low heat. Cook the onions with a teaspoon of salt for 12 minutes, stirring now and then, until very soft and golden. This slow cooking is where a korma gets its sweetness, so do not rush it.
2. 2Stir in the garlic, ginger, any cardamom pods and cinnamon stick, ground coriander, cumin, turmeric and chilli powder for 2 minutes until the spices smell warm. Add the chicken and turn it through the spices for 3 minutes until the outside has turned from pink to pale.
3. 3Add the chopped tomatoes, stock and sugar with half a teaspoon of salt. Bring to a simmer and cook with the lid on for 20 minutes, stirring now and then, until the chicken is tender.
4. 4Turn the heat to low and stir in the ground almonds. Add the yoghurt a spoonful at a time, stirring each one in before the next so the sauce stays smooth, then the garam masala and the cream. Simmer gently for 5 minutes until the sauce is thick and pale gold and the thickest chicken pieces reach 75°C for 30 seconds.
5. 5Stir in the spinach a handful at a time until wilted, then the chopped coriander stalks and half the torn leaves. Taste: it should be mild, sweet and nutty with a little warmth, so add salt and black pepper as it needs. Fish out the cinnamon stick and any cardamom pods you can find.
6. 6The 500 g rice serves all eight portions; use about 62 g per person eating tonight. Rinse and cook according to the packet, then drain. If using the flaked almonds, toast them in a dry pan for 2–3 minutes, stirring. Serve the korma over rice with the remaining torn coriander and optional almonds.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, stirring, until piping hot. The ground almonds hold the sauce together so it comes back smooth; add a splash of water if it looks thick.

Per serving

kcal

642

protein

43g

fibre

5.6g

carbs

67g

fat

22.2g