This light chicken korma recipe is easy, delicious & features our wonderful Sugar Alternative; Monk Fruit Extract
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Method
Step 1
Heat 1 tbsp of ghee in a large casserole. Add the onion and cook over medium heat for about 7 minutes or until onion has softened.
Step 2
Stir in the garlic, spices, ginger andĀ Golden Lo Han Guo | 25% Mogroside V. Add salt and pepper, stir and cook for a further 5 minutes.
Step 3
Add 1 can of coconut milk and chicken stock and bring to a simmer.
Step 4
Meanwhile in a separate pan, cook the chicken until golden brown. Once cooked take off the heat.
Step 5
Back to the sauceā¦ Stir in the diluted cornflour and ground almonds. Add the chicken and the second can of coconut milk. Bring to the boil, and then reduce heat to a low and leave to simmer for 45minutes to one hour.
Step 6
Serve the curry with the rice and garnish with the fresh coriander or parsley.
Ingredients
- 1 Ā½ tbsp ghee
- 1 large yellow onion, peeled and finely diced
- 2 large garlic cloves, peeled and crushed
- 5cm (2in) fresh ginger, peeled and grated
- 3 tbsp ground almonds
- 1 tbsp garam masala (mild curry powder)
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā¼ tsp ground turmeric
- Ā¼ tspĀ Golden Lo Han Guo | 25% Morgroside V
- 2 x 400g (14oz) can coconut milk
- 250ml chicken stock
- 2 tsp cornflour (constarch) diluted in 1 tbsp cold water
- 800g Chicken (cubed)
- salt and freshly ground pepper
- fresh parsley or coriander to garnish
- 450g Wholegrain basmati rice
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