Healthy Chicken Korma

Heat a frying pan or wok with a few sprays of fry light. Once hot, add onions and reduce to medium heat. Cook for around 10 minutes, stirring regularly to prevent them from sticking. You want them to turn to a caramel brown colour.

Remove from heat and transfer half the onions to a blender. Blend together with the garlic and ginger and 2 tablespoons of water to a light paste.

Put remaining onions back on heat and add cardamom and cinnamon. Stir for a minute or two to release the flavours.

Add chicken, garam masala and nutmeg and mix well. Add yogurt a little at a time, stirring well to mix it in fully. Then add milk and 40ml of water. Bring to a boil then reduce to a simmer for 15 minutes. Add chili flakes and coriander and cook for another couple of minutes.

Serve with flaked almonds over the top. Beautiful with a side of rice or naan bread.