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A really rich and creamy korma recipe with tender chicken breast pieces in a mildly spiced curry sauce. You could use chicken thigh fillets as an alternative if you prefer. See method
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If you have an extensive spice cupboard, you could add 6-8 lightly crushed cardamom pods, ¼ tsp ground fenugreek, and a good pinch of ground cinnamon and ground cloves to the onions at the same time as the other spices.
For a lighter flavour, swap half the cream for natural yogurt.
For a vegetarian alternative, fry a mixture of small chestnut and thickly sliced portobello mushrooms instead of the chicken – 400g should be enough to serve four. Chunks of cooked butternut squash can be used too; instead of frying, simply add to the sauce at the same time as the cream.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.