Chicken and prune korma

1. 1

   Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5-10 minutes.

2. 2

   Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly.

3. 3

   Add the spiced chicken pieces and cook for 4-5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally.

4. 4

   Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.