CREAMY KORMA

CREAMY KORMA

Serves 4

(Obviously there are other Korma recipes on this thread but this one is for when you've extra Syns to spare and I must admit, it's my favourite. I even sometimes go without other things just so I can use my Syns on this! :S Just hope you enjoy it as much, if you give it a go!)

4.5 Syns per serving

700g skinless chicken breasts, diced
2 garlic cloves, crushed
One and a half tsp. finely grated ginger or half a tsp. dried
200ml FF natural yoghurt
1 large onion, blended (can use finely chopped, if you can't be bothered!)
3 tbsp. Shwartz Korma spice blend 
400ml can Blue Dragon, light coconut milk - 14.5 Syns
12g ground almonds - 3.5 Syns
4 cardamom pods, lightly crushed (optional)
Juice of quarter of a lemon

Marinate the chicken in the garlic, ginger and yoghurt, in the fridge, overnight.
Blend the onion to a smooth paste, adding a little water, if necessary.
Spray a large pan well with Frylight and heat over a medium heat.
Fry the spices gently for one minute, stirring continuously.
Turn up the heat a little, re-spraying if necessary, and add the onion paste or chopped onions. Fry for a couple of minutes, then add the chicken and all the marinade.
Cook for 10 minutes.
Add the coconut milk and bring to the boil.
Stir in the ground almonds and add the crushed cardamom pods. Reduce the heat to low.
Cover the pan and simmer for 30-40 minutes or until the chicken is cooked through and tender.
Season to taste and stir in a squeeze of lemon juice.

If you want the sauce thicker than it appears by the end of cooking, remove the pan lid and simmer rapidly until the liquid reduces.