NHSGGC - Cook-a-long recipe: Chicken Korma

This cook-a-long video demonstrates how to cook a healthy family meal from scratch using the ingredients found in the description below. The video can be paused at any time and accessed from a mobile, tablet or computer.
(Recipe provided by Diabetes UK)
Follow the link for more helpful information.
Total prep and cook time: 35 mins
Ingredients
· 2 chicken breasts, chopped
· 1 onion, chopped
· 150g natural low-fat yoghurt
· 2 tablespoons korma curry paste
· ½ tin chopped tomatoes (200g)
· 2 tablespoons flaked almonds, toasted
· 1 tablespoon ground almonds
· Rice, pitta or other to serve
Method
1. Chop the onion and set aside.
2. Chop the chicken using a separate chopping board. Remember to wash your hands when handling raw meat.
3. Add the onions to a pre-heated pan with oil and fry for 4-5 minutes until soft. Add the curry paste and fry for a further 2 minutes.
4. Add the tomatoes and bring to the boil. Simmer for 2 minutes.
5. Remove the pot from the heat and blend the sauce until smooth.
6. Return the pot to the heat and add the chicken. Simmer gently for 10 minutes until the chicken is fully cooked (white throughout).
7. Stir in the ground almonds and yoghurt. Heat gently without boiling,
8. Toast the almonds in a frying pan.
9. Serve the curry with rice or naan bread and top with flaked almonds.
For more useful healthy eating information please visit:
www.nhsggc.sco...