Healthier chicken korma recipe | delicious. magazine

Ingredients

• 1 tbsp cold-pressed rapeseed oil
• 4 free-range skinless chicken breasts, chopped into chunks
• 2 onions, sliced
• 1 tsp caster sugar
• ½ tsp salt
• 500ml full-fat Greek yogurt (we like Total)
• Bunch fresh coriander, leaves roughly chopped
• 20g desiccated coconut, toasted in a dry pan until golden
• Steamed basmati and wild rice, and lime wedges to serve
• For the spice paste
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground turmeric
• 2 garlic cloves, crushed
• 50g desiccated coconut
• 2 fresh green chillies, finely chopped
• 1 tbsp grated fresh ginger
• 2 tbsp tomato purée