Chicken Korma

Toast the almonds and sesame on medium heat in a non-stick frying pan without oil until golden brown and set aside.

• 1 ⁠½ Tbsp Almonds, sliced
• 1 Tbsp Sesame seeds

Cut the chicken breast into bite-size pieces.

• 7.1 oz Chicken breast

Coarsely dice the zucchini and pepper and put into a bowl. Chop the onion and put into a second bowl.

• ½ Zucchini (~ 3.9 oz)
• 1 Bell pepper, red (~ 5.1 oz)
• 1 Onion, yellow (~ 2.8 oz)

Heat the canola oil in the non-stick frying pan over medium heat. Fry the chicken until golden brown and set aside.

• 2 tsp Canola oil

Add the onions into the frying pan and fry until translucent. Add the zucchini and pepper and fry for approx. 4-5 minutes.

• 1 tsp Canola oil

Add the ingredients listed below and mix.

• 1 tsp Curry powder
• ½ tsp Curry paste, red
• ¾ tsp Turmeric, ground
• Salt
• Black pepper
• ½ cup Low fat milk

Stir in the starch, transfer the chicken back into the pan and let simmer until the sauce thickens.

• 1 tsp Cornstarch

Chop the parsley. Serve the chicken and sauce and top with the parsley, almonds, and sesame.

• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)

Enjoy your meal!