1 x Marion’s Kitchen Korma, which includes:
DRIED CHILLI & SPICES
600g (about 1.5 lb) chicken, cut into roughly 3cm (1 inch) cubes
3 tbsp natural yoghurt, plus extra to serve
1 tbsp vegetable or canola oil
1 onion, finely chopped
2 tbsp flakes almonds (optional)
In a large bowl, combine my KORMA PASTE, chicken and natural yoghurt. Mix well.
Heat oil over medium-high heat in a saucepan with a lid. Add onion and the fragrant DRIED CHILLI & SPICES. Cook, stirring, for 3-4 minutes until onion is soft.
Add chicken mixture and cook, stirring occasionally, for about 2 minutes. Stir through the COCONUT MILK. Cover with a lid and simmer on low for 20 minutes, stirring every so often. Remove lid and simmer for another 5-10 minutes to thicken slightly. Serve with a dollop of extra yoghurt and top with flaked almonds (if using). Enjoy!