Light chicken korma with cashews and yogurt

Ingredients

For 1 serving

• Chicken breast140 g
• Cashews15 g
• Plain nonfat yogurt80 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cardamom1 pinch
• Cinnamon1 pinch
• Chicken broth100 ml
• Basmati rice60 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: lactose, nuts, celery,

Method

1. Soak the cashews in hot water for 10 minutes. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Finely chop the onion and garlic, grate the ginger and cut the chicken breast into cubes of about 2.5 cm.
3. Heat the sunflower oil in a frying pan over medium heat and fry the onion, garlic and ginger for 5 minutes, until soft and just golden; add the garam masala, cardamom and cinnamon and stir for 30 seconds.
4. Add the chicken and brown for 4 minutes, turning, until white on all sides.
5. Drain the cashews and blend them with the chicken stock until smooth. Pour into the pan, season with salt and simmer over low heat for 8 minutes, stirring, until the sauce is silky and the chicken is cooked through.
6. Take off the heat, stir in the yoghurt and serve with the rice.