Chicken Korma

Ingredients
4 Chicken Breasts, skinned and cut into bite size pieces
1 heaped tsp finely grated Fresh Ginger
3 Garlic Cloves, crushed
150g thick set Natural Yoghurt
2 medium Onions
2 Red Chillies, de-seeded and finely chopped
1tbsp Oil
1 tbsp Ground Coriander
pinch Black Pepper
1 tsp Turmeric
1 tsp Garam Masala
1 can Creamed Coconut Milk- Light, if possible
2 heaped tbsps Ground Almonds
finely chopped coriander leaves to garnish.
Method
Mix the chicken with the ginger garlic and yoghurt.
Cover and marinade for 3-4 hours or overnight if possible.
Place the onion and chilli in a food processor and whizz until very fine.
Heat the oil on a large frying pan and add the ground coriander, black pepper, turmeric and garam masala and fry over low heat for 1 minute.
Add the chilli and onion paste and fry for a further 5 minutes.
Add the chicken and marinade and fry for another 5 minutes.
Pour in half the coconut milk and cook for 20-30 minutes until the chicken is cooked.
Add more coconut milk if needed at the end of the cooking time.
Remove from the heat and add the ground almonds and garnish with the chopped coriander leaves before serving with rice and naan bread.