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2 tbsp vegetable oil
375g (12 oz) boneless, skinless chicken
breasts, cut into bite-sized pieces
1 onion, sliced
2.5 tbsp korma curry powder
150ml (1/2 pint) chicken stock
1 tsp tomato puree
2 tsp caster sugar
75g (3 oz) tomatoes, roughly chopped
150ml (1/4 pint) single cream
125g (4 oz) green beans, trimmed and cut
into 2.5cm (1 inch) lengths
25g (1 oz) ground almonds
salt
To garnish -
toasted flaked almonds
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Method :
Heat the
oil in a saucepan, add the chicken and onion, and fry over a gentle
heat, stirring occasionally, for 6 minutes or until the onion is
soft and the chicken is lightly colored. Stir in the curry powder
and cook for a further 2 minutes.
Add the stock,
tomato puree, sugar, tomatoes, cream and a little salt. Stir to combine
the ingredients, bring to the boil, then reduce the heat, cover the pan
and simmer gently for 10 minutes, stirring occasionally.
Stir
in the beans into the curry and cook, covered, for a further 15-20
minutes, stirring occasionally, until the chicken is cooked through and
the beans are tender. Stir the ground almonds into the curry and simmer
for 1 minute to thicken the sauce. Taste and adjust the seasoning if
necessary. Serve the korma hot, garnished with toasted flaked almonds.
Serves 4
A classic creamy chicken dish that is
perfect for those who don't like too much heat in their curries.
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