Chicken Korma!

                                 

Indian food is one of my favourites, and it is espcially great in winter when it is so cold out! I find it the ultimate comfort food, rich and filling that gives you such a content feeling after eating it! Now a korma in an indian restaurant or takeaway is going to set you back around 24 propoints, which is fine for a once in a while treat using your weeklies its nice to have an alternative to have more often.

Serves: 2

Propoints per serving: 10

Ingredients:

300g skinless chicken breast

1tsp coconut oil (you can use any oil)

1 small onion

1 small piece of ginger

2 cloves garlic

100ml chicken stock

200ml light coconut milk

15g ground almonds

5g toasted almond flakes

1 tsp tumeric

1/2 tsp ground coriander

2tbsp korma paste (I used pataks)

2 tbsp 0% fat yoghurt

Add the onion, ginger and garlic to a food processer and blend to form a paste. Heat the oil in a saucepan over a medium heat and cook the paste for 3-4 mins. Add the chicken and cook stirring for a further 4-5 minutes or until you can not see any more pink. Add the korma paste, tumeric and coriander and cook for 2 minutes.

Stir through the ground almonds and then add the stock and coconut milk. Bring to the boil and simmer for 10 - 15 minutes until the chicken is cooked through. Stir through the yoghurt just before serving. Serve with either boiled rice for extra propoints or some cauliflower rice for 0pp and top with the toasted almond flakes! 

Really easy, quick and tasty for a great mid week meal!