Main Courses Recipes - Chicken Korma with Green Beans Recipe

Ingredients

• 2 tablespoons vegetable oil

• 350g/12oz chicken breasts (skinless, boneless, cut into bite-size pieces)

• 1 onion (sliced)

• 2 1/2 teaspoons korma curry powder

• 150ml/1/4pt chicken stock

• 1 teaspoon tomato puree

• 2 teaspoons caster sugar

• 75g/3oz tomatoes (roughly chopped)

• 150ml/1/4pt pint single cream

• Salt

• 100g/4oz green beans (topped and tailed, cut into 2.5cm/1in lengths)

• 25g/1oz ground almonds

Serves 4

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Method:

1. Heat the oil in a saucepan, add the chicken and onion, and fry over a gentle heat, stirring occasionally for 6 minutes, or until the onion is soft and the chicken is lightly colored. Stir in the curry powder and cook for a further 2 minutes.

2. Add the stock, tomato puree, sugar, tomatoes, cream and a little salt. Stir to combine the ingredients, bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.

3. Stir the beans into the curry and cook, covered, for a further 15 to 20 minutes, stirring occasionally, until the chicken is cooked and the beans are tender.

4. Stir the ground almonds into the curry and simmer for 1 minute to thicken the sauce. Taste and adjust the seasoning if necessary. Serve with rice.