Chicken/Quorn Korma

Indulgent, comforting and healthy - for a vegetarian option use quorn. Will freeze well.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place half a tbsp of the coconut oil in a large frying pan, add the cardamom seeds & warm on a medium heat. Then add the finely chopped onion to the pan along with a good teaspoon of salt, stir well & allow to cook for 5 minutes, moving around in the pan so it doesn’t burn.

Step 2

Meanwhile, chop your tomatoes finely. After 5 minutes, add the tomatoes, garlic & ginger to the pan, continue to cook on a medium heat for another 5 minutes.

Step 3

Turn up the heat in the main pan, push the onion mix to the side & drop in your chicken or Quorn. Brown well. Turn down the heat, add all the dry spices to the pan, season well, stir to coat the chicken & then tip in the coconut milk & ground almonds, stirring well. Allow to cook for about 5 minutes.

Step 4

Serve up with a side of veggies or greens rather than rice for a filling and low sugar dinner.

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