Chicken Korma

This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 50  g sunflower seeds
• 1  medium onion, finely chopped
• 4  tablespoons  oil
• 4  garlic cloves, finely chopped
• 1 1⁄2 teaspoons garam masala
• 2  teaspoons mild curry powder
• 1⁄4 teaspoon cayenne pepper
• 4  chicken breasts
• 500  ml  natural yogurt
• 1  tablespoon fresh coriander, chopped
•  basmati rice, to serve

Directions

1. Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
2. Cool and process until fine.
3. heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
4. Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
5. stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
6. Stir in sunflower seed powder and coriander.
7. serve over rice.