Korma sauce without the cream or ghee. Thickened with ground almonds, this dish creates a healthier alternative to the cream-based versions.

I have added just 50g of coconut cream for a little bit of decadence, but it works well without it too.

Ingredients

• 2 onions, chopped
• 2 x 5cm piece of ginger, peeled and chopped
• 1 fresh chilli (red or green)
• 3 x garlic cloves
• 1 tablespoon light olive oil
• 4 large chicken breasts (cut into chunks) or equivalent to 750g chicken breast pieces
• 2 teaspoons cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon chilli powder
• 1 teaspoon turmeric
• 6 cardamom pods, crushed (or 1 teaspoon ground cardamom)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 6 tablespoons ground almonds
• 500ml chicken stock (made with 2 x stock cubes)
• 1 tablespoon tomato puree
• 2 teaspoons smooth mango chutney
• 50g sachet of coconut cream (optional)

Method

In a handheld food processor, blitz the onion, ginger, chilli and garlic to a paste.

Heat the oil, and cook this paste on a low heat for about 10 minutes.

Turn up the heat slightly, and add the chicken pieces. You want to brown the chicken, not cook it.

Once the chicken discolours all over, add the dry spices (cumin, coriander, cardamom, cinnamon, garam masala, turmeric, salt and white pepper) and cook for about 2 minutes.

Add the almonds, and mix throughout to coat the chicken well.

Then add the stock, tomato puree and mango chutney.

Simmer for about 10 minutes.

The dish is ready to eat now, however if you seek that extra touch of creaminess, add a 50g sachet of coconut cream at this stage, stir through, and it’s done.

Serve this curry with your version of basmati rice, or try Jeera-flavoured rice by doing the following:

1. Heat a teaspoon of light olive oil in a rice pot, then add 1/2 cinnamon stick, 1 teaspoon cumin seeds, 3 bruised cardamom pods and 3 cloves.
2. Cook for 1 min to release the scent, then add your volume of rice and cook the rice in this mix for another minute so it takes up the flavour.
3. Add water (I simply double water quantity to rice quantity), sprinkling of salt and juice of half a lemon.
4. Bring to the boil, then put the lid on and simmer until done.
5. Keep the rice in the pot after you have switched off the hob, to continue steaming for extra fluffiness and flavour.