Healthy Chicken Korma

• 6-8 tbsp natural yoghurt
• 1 tsp turmeric
• 1 tsp cumin seeds, ground
• 1 tsp cinnamon powder
• 1 tsp coriander seeds, ground 
• Pinch of saffron threads
• 3cm fresh ginger, grated
• 4 cloves garlic, crushed
• 4 skinless free range chicken breast cubed 
• 1 tbsp rapeseed oil
• 1 onion very finely chopped or grated
• 2–3 tbsp ground almonds
• 2 tbsp ground coconut
• 1 tbsp flaked toasted almonds
• large pinch fresh coriander, chopped 

Method

1. Grind your whole spices in a spice grinder.
2. Place the yoghurt into a bowl with the turmeric, cumin, cinnamon, coriander, saffron, ginger and garlic and mix well to combine the flavours.
3. Add the chicken pieces into the yoghurt mixture and coat all the chicken. Leave to marinade for as long as possible.
4. Heat some oil in a pan and cook the onion until it softens and just starts turning golden (you don't want them too brown). If the onions catch on the bottom of the pan, just add a splash of water to help them cook down.
5. Add the chicken and marinade to the pan and stir until the meat just starts to cook.
6. Reduce the heat and place the lid on the pan and leave to cook for 5 minutes.
7. Remove the lid and stir in the ground almonds and coconut. If it seems dry, add a little splash of hot water and allow the chicken to cook for a couple of minutes until the chicken is cooked through. Remove the pan from the heat.
8. Toast some almond slivers in a dry pan until golden, remove and set to one side.
9. When ready to serve, add some fresh coriander and the toasted almonds.

Served with

Serve with just some plain basmati rice - this requires nothing more.