‘Lite’ Chicken Korma

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This a much more lighter version of a korma which you can enjoy any day of the week

Dice and fry one onion until soft and browned, next add 5 cardamom seeds, 3 gloves of galric, a knob of grated root ginger (you can use the paste ginger if you dont have any fresh) , a stick of cinnamon (or a teaspoon of ground cinnamon), 2 teaspoons for ground coriander, two teaspoons of garam masala and heat for a couple of minutes. Next add two diced chicken breast and stir until chicken is browned.

Lower the heat then add approx 100ml of natural yoghurt, 100ml of milk and 100ml, 100ml chicken stock , mix, bring to the boil then simmer for 20 minutes.

serve with some boiled rice and green and a sprinkling of flaked almonds

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