If ever a curry can be described as soothing, it's the korma. Ground almonds help make the sauce even more velvety and honey adds a touch of sweetness. Yes, there's a bit of spice but nothing to be afraid of!
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/ serving 4 people
/ serving 4 people
Flat Leaf Parsley
Korma Spice Mix
Chicken Stock Pot
Water for Curry
Water for the Rice
Halve, peel and thinly slice the onion into half moons. Peel and grate the ginger and garlic (or use a garlic press). Chop the chicken breasts into 2cm pieces. Trim the tops off the green beans and chop them into three pieces. Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and season with a pinch of salt and some black pepper. Cook until the chicken is browned all over, 5-6 mins (do this in batches if your pan is small). Add the onion and cook until softened, 5 mins. Add the ginger, korma spice and the garlic. Stir together and cook for 1 minute more.
While the chicken is cooking, pour the water for the rice (amount specified in the ingredient list) into a large saucepan on high heat. Add half the chicken stock pot and stir to dissolve. Add the star anise. Bring to the boil then add the rice. Cook for 10 mins. Remove the pan from the heat and leave to rest with the lid on for 10 mins. The rice will finish cooking in its own steam.
Pour the water for the curry (amount specified in the ingredient list) into the pan with the chicken, along with the remaining stock pot, ground almonds, raisins, honey and cream. Stir together and bring to the boil. Reduce the heat to medium-low and simmer gently for 10 mins. Add the green beans and cook until they are done and the curry has thickened, another 5-7 mins.
Stir in the baby spinach and cook until wilted, 2-3 mins. Then stir through half the parsley.
Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with a generous spoonful of curry on top, sprinkled with the remaining parsley. Enjoy!