Chicken Korma

Serves 2
1 large onion, finely chopped (s) (sff)
1cm piece fresh root ginger, peeled & finely chopped
1 cinnamon stick
1/2tsp turmeric
1/2tsp ground cumin
1/2tsp ground coriander
1/2tsp Chinese 5 spice
1tbsp cornflower mixed with 1tbsp of water (3.5 syns/2=1.75 syns per person )
1tbsp Sweetener
2 bay leaves
3 cloves garlic, finely chopped (sff)
4 tablespoons passata (s) (sff)
*25g flaked almonds (1 Heb on green per person)
100g Basmati rice, cooked as per packet instructions (ff)
175g fat free natural yogurt (ff)
230g skinless chicken breasts (ff) (1Heb on green per person)
250ml chicken stock
* leave out or syn at 25g=7.5 syns if not on green
In a dry frying pan cook the chicken until browned, remove and set aside.
Spray the frying pan with Fry Light; cook the onions, ginger, cinnamon stick & bay leaves for 5 mins until the onions are soft.
Add the turmeric, cumin, coriander & 5 spice, mix well.
Return the chicken, chicken stock, passata & sweetener; simmer for 20 mins until the chicken is fully cooked.
Reduce the heat Add the yoghurt mixed with the cornflower and mix, cook for 5 mins, remove from the heat, remove the bay leaves & cinnamon stick, sprinkle the almonds on top, serve with basmati rice.
Credit: Pete’s Recipe Book

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