Healthier chicken korma

Total Time: 72 minutes | Serves 4-6

Ingredients

• 1 tbsp cold-pressed oil

• 4 skinless chicken breasts (12-16oz), chopped into chunks

• 2 onions, sliced

• 1 tsp honey

• ½ tsp salt

• 500ml full-fat Greek yogurt

• Bunch fresh coriander, leaves roughly chopped

• 20g coconut flakes

• Steamed basmati and wild rice, and lime wedges to serve or cauliflower rice

For the spice paste

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1 tsp ground turmeric

• 2 garlic cloves, crushed

• 50g desiccated coconut

• 2 fresh green chillies, finely chopped

• 1 tbsp grated fresh ginger

• 2 tbsp tomato purée

INSTRUCTIONS

1. For the spice paste, heat a large frying pan over a medium heat and toast the coriander seeds, cumin seeds, garam masala and turmeric for 1-2 minutes until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients and 50ml water, then whizz or pound until well combined.

2. In the same pan, heat the oil over a high heat and, when hot, add the chicken and onions, then cook for 5 minutes. Add the spice paste and cook, stirring, for a further 3-4 minutes until fragrant.

3. Turn down the heat to medium, then add the sugar, salt and yogurt. Stir well and simmer gently for 5-10 minutes, then stir in the coriander, reserving a little to garnish.

4. Sprinkle the korma with a little toasted coconut and chopped coriander, then serve with rice and lime wedges.