Creamy Chicken Korma

INGREDIENTS

• 10 cardamom pods, seeds only
• 1 tsp ground coriander
• ¼ tsp allspice
• 1 tsp Dunnes Stores Ground Cumin
• ½ tsp Dunnes Stores Mild Chilli Powder
• 2 tsp Dunnes Stores Ground Turmeric
• 700g Dunnes Stores Chicken thighs, boneless, skinless & halved
• 3 fresh cloves of garlic
• 40g fresh ginger
• 1 tsp sugar
• 1 tbsp Dunnes Stores Tomato Purée
• 40g Dunnes Stores Baking at Home Ground Almonds
• 2 tbsp olive oil
• 200ml chicken stock
• 150ml double cream
• 1 small bunch coriander
• Sea salt & freshly ground black pepper

For the salad:

• ½ large cucumber
• 200g cherry tomatoes, chopped
• Big handful pomegranate seeds
• ½ bunch fresh coriander, roughly chopped

To serve:

• Basmati rice
• Naan bread, to serve

METHOD

1. Lightly crush the cardamom pods, remove the black seeds, then grind them to a powder. Add all the spices to a dry frying pan and cook for 2 mins, then leave to cool.
2. To a large container add the chicken, grated garlic, ginger, cooled spices, sugar, tomato purée, almonds, oil and one teaspoon of salt. Mix well to combine. Seal and set aside in the fridge until dinner time or for up to 3 days.
3. Heat olive oil in a large saucepan. Add the contents of the container and fry over a medium heat for 5 minutes, then add the stock, cover and cook for 15 minutes. Add the cream and cook uncovered for a further 5 minutes. Season with salt and freshly ground black pepper.
4. To make the salad, quarter the cherry tomatoes, peel the cucumber, cut in half and then chop into even chunks, add pomegranate seeds and tear in the coriander.
5. Serve the korma hot with fluffy basmati rice, warm naan breads, and the fresh salad on the side.