Chicken Korma

Ingredients:

2 1/2lbs chicken joints (or boneless thigh cut into pieces)
5 tbsps cooking oil
3 large onions
Juice of 1/2 a lemon
5oz natural yoghurt
3oz creamed coconut
Ground almonds for garnish (optional)
Curries4u Spice Pack

Method:

• Cut the chicken into bite size pieces or leave whole.
• Add the spice pack, yoghurt and juice of the lemon.
• Mix together and marinate for 2 hours, or leave overnight in the fridge for best results.
• Cut up the onions, fry until golden brown and then remove from oil onto a separate plate.
• In the remaining oil add chicken, stirring so that it doesn't stick.
• Reduce heat and add the creamed coconut, 8fl oz warm water and onions.
• Reduce the heat and simmer for 25-30 minutes, stirring occasionally.
• Remove from heat.
• The texture should look creamy and for a finishing touch, sprinke with ground almonds.