This fragrant chicken korma isn’t quite as sweet as your normal take-away but is still just as delicious. Spice it up for those with a more heat-resistant palate by adding a sprinkling of fresh chillies to serve.

Serves 4.

2 garlic cloves
thumb-sized piece ginger, peeled
1 large onion, finely chopped
1 tsp cold pressed rapeseed oil (I use The Magnificent Seed)
4 skinless chicken breasts, cut into large chunks
2 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
½ tsp chilli powder
1 tsp honey (or sweetener to taste)
300ml hot chicken stock
150ml fat free Greek yogurt
4 tbsp ground almonds
25g cashew nuts (optional)
Sliced chillis and coriander to serve.

Heat the slow cooker to low.

Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste.

Heat the oil in a frying pan over a medium-high heat and quickly sear the chicken all over. Remove the chicken from the pan and put in the slow cooker.

Return the pan to the heat and add the onion paste. Cook over a medium heat for about 10 mins.
Stir in the tomato purée, all the spices, 1 tsp salt and the honey (or sweetener), fry for 1 min until aromatic, then add to the slow cooker and stir through to coat all the chicken.

Add the chicken stock and stir through again.

Cook on low for 5-6 hrs until the chicken is tender and cooked through.

Stir through the ground almonds and cashews (if using) then add the yogurt and mix well to combine and heat through.

Scatter with chillis and coriander, if using.