- 1 large onion (finely diced)
- 1 teaspoon fresh ginger root (grated)
- 2 garlic cloves (minced)
- 3 tablespoons korma curry paste
- 4 chicken breasts (cut into small chunks)
- 150 milliliters chicken stock
- 400 milliliters coconut milk
- 50 grams ground almonds
- 2 tablespoons fresh coriander (finely chopped)
- salt and pepper (for seasoning)
- Heat a drizzle of olive oil in a large shallow pan
- Add the onion, garlic and ginger and saute for a couple of minutes
- Add the chicken and korma paste and cook for another 5 minutes
- Add in the chicken stock and coconut milk
- Bring to the boil and simmer for 20 minutes
- Stir in the ground almonds, coriander and season with salt and pepper
- Serve with pilau rice