Chicken Korma

People love korma for its rich, creamy texture and while it is considered a type of curry, it is very mild.

Cooking Method for Chicken Korma

1. Fry the onion and garlic gently in the oil in a large frying pan for about 5 minutes, or until soft.
2. Mix the flour and curry powder in a large bowl.
3. Cut the chicken into 2.5cm /1 inch cubes and toss them in the powder mixture until evenly coated.
4. Add the coated chicken to the pan and fry, stirring, for about 3 minutes.
5. Add the coriander to the chicken with the raisins and stock.
6. Bring to the boil, stirring.
7. Reduce the heat and simmer for 10 minutes.
8. Toast the almonds in a dry frying pan.
9. When the chicken is cooked, remove the pan from the heat and stir in the almonds, lemon juice, yoghurt and cream.
10. Add salt and pepper to taste.
11. Reheat very gently, but do not allow it to boil.

Garnish with the reserved coriander and serve with rice.