Chicken Korma

Ingredients:

2 garlic cloves

Ginger, thumb-sized, peeled

2 large onions, finely chopped

2 tbsp vegetable oil

6 skinless chicken breasts, cut into large chunks

2 tbsp tomato puree

1 tsp ground cumin

1 tsp paprika

1 tsp turmeric

1 tsp ground coriander

1/4-1/2 tsp chilli powder

300ml chicken stock

150ml double cream

6 tbsp ground almonds

toasted flaked almonds and coriander

Method:

1. Put the garlic, ginger and onions into a small blender with a splash of water and whizz to a paste.  Head the oil in a frying pan over a medium heat and sear the chicken all over.  Remove from the pan and set aside, then add the onion paste.  Fry over a medium heat for 10 minutes until lightly golden brown.

2. Stir in the tomato purée, spices, 1tsp salt and the sugar - fry for 1 min until aromatic.  Put the chicken back into the pan (with any resting juices) and add the stock.  Stir and bring back to a simmer, then spoon into the slow cooker.  Cook on low for 5-6 hrs until the chicken is tender and cooked through.

3. Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed.  Scatter with flaked almonds and coriander if using.