Chicken and Almond Korma

A nice tasty autumn curry with just a little bite !

INGREDIENTS

2 good slurps oil

4 large chicken breasts ( chopped into bite sized pieces)

2 medium onions

4 cloves of garlic

2 in fresh ginger ( about twice the size of your thumb)

2 tablespoons water

2 teaspoons ground cumin

2 teaspoons ground corriander

2 teaspoon ground turmeric

1 Ground Star Anise

½  teaspoon chilli powder

1 400 ml can coconut milk

200 ml chicken stock

50 g flaked almonds

50g almond flour

1 teaspoon salt or to taste

Fresh coriander or chives to garnish

INSTRUCTIONS

Heat a slurp of oil in a wok or a  large pan. Add the chicken and cook until firm and cooked through, remove from the pan and place to one side.

Puree one of the onions, garlic, ginger with a little water in a liquidiser, place to one side.

Add another good slurp of oil to the pan and then gently sauté the remaining chopped onion for about 5 minutes until soft and translucent. Then add the pureed onion, garlic and ginger along with the ground cumin, turmeric, ground Star anise, coriander and chilli, stir well and simmer for a few minutes.

Whisk the stock and coconut milk into the mixture and continue to stir and simmer until the mixture has reduced and thickened slightly.

Add the flaked almonds, almond flour and chicken to the pan and continue to simmer for 15 to 20 minutes stirring all the time.

Add salt to taste, garnish with fresh coriander or chives and serve with freshly cooked naan bread or chapatti’s