Creamy Chicken Korma

3 tbs Schwartz Korma Curry Spices
1 tbs lemon juice
175g (6oz) natural yoghurt
450g (1lb) boneless, skinless chicken breasts, cubed
2 tbs oil
1 onion, finely chopped
150ml (1/4 pint) single cream
150ml (1/4 pint) water
50g (2oz) ground almonds

STEP 1

Blend 1 tbs of Korma Curry Spices with the lemon juice and yoghurt. Add the chicken and marinade for 30 minutes, or for best results overnight in the refrigerator.



STEP 2

Heat the oil in a large pan, fry the onion gently until softened, but not browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute to release the flavours. Add the marinated chicken and fry for 3-4 minutes until sealed.



STEP 3

Add the cream, water and ground almonds and mix thoroughly. Bring to a light simmer, reduce heat, cover and cook for 10 minutes. Remove the lid and cook for a further 10-15 minutes until the sauce thickens. Season to taste.



Garnish with toasted almonds to serve.