serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz skinless chicken breast
fillets, cut into bite-size pieces
1 onion, sliced
21⁄2 teaspoons korma curry powder
150ml/5fl oz chicken stock
1 teaspoon tomato purée
2 teaspoons caster sugar
75g/3oz tomatoes, roughly chopped
150ml/5fl oz single cream
a little salt
100g/4oz green beans, topped and
tailed, cut into 2.5cm/1in lengths
25g/1oz ground almonds
• Heat the oil in a saucepan, add the chicken and onion, and sauté over
a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft
and the chicken is lightly coloured. Stir in the curry powder and cook for
a further 2 minutes.
• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir
to combine the ingredients, bring to the boil, then reduce the heat, cover
the pan and simmer gently for 10 minutes, stirring occasionally.
• Stir the beans into the curry and cook, covered, for a further
15–20 minutes, stirring occasionally, until the chicken is cooked and the
beans are tender. Stir the ground almonds into the curry, and simmer for
1 minute to thicken the sauce. Taste and adjust the seasoning if
necessary. Serve with rice.
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