Super easy chicken korma with courgette

This is super easy, for the Asian Foodies. A lovely Indian spiced curry, that's healthy, but tastes super creamy and comforting!

Ingredients:
1.kg Chicken breast or mini breast fillets
3 cloves of garlic, finely sliced
½ chilli, chopped
2 finely chopped onions
1 tablespoon ground coriander
1 tablespoon curry masala
1 tablespoon garam masala
cup of chicken stock
1 soy cream (Alpro Soya)
soy sauce( salty and sweet) seasalt, to taste
2 heaped tablespoon ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lime

Instructions:

·         Cut the chicken breasts into bite sized chunks, turn up the heat and bake until they are golden, but not quite cooked all the way through. Now put them in a bowl, covered with aluminium foil.

·         Add the courgette, onions and chilli to the oil. When they are covered in the oil, throw in the garam masala, curry masala and the ground coriander, stir fry for about 10-minute over a low heat. Then add the garlic on a low heat. Stir fry for about 1-minute.

·         Then add some chicken stock, to keep all the spices from sticking to the pan. Then add your soy cream and let it come to the boil.

·         Reduce the heat to low, cover the pan and simmer until you’re happy with the taste.

·         Now add the chicken and the finely chopped coriander leaves. For about 2-minutes.

·         Remove from heat, add lime juice and sweet and salty soy sauce and seasalt to taste. Mix well.

 

Serve with rice and poppadum’s. Great tip for the poppadum’s; put them in a microwave for 30 seconds and you won’t need to fry them up! Healthy (: