Guilt-free korma

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 2.5cm (1in) piece root ginger, grated
• 2 teaspoon(s) garam masala
• 1 teaspoon(s) turmeric
• 1 tablespoon(s) sunflower oil
• 250 gram(s) tub quark
• 4  skinless chicken breasts, cut into bite-sized pieces
• Olive oil spray
• 1 medium onion, roughly chopped
• 1  garlic clove, crushed
• 1  red chilli, deseeded and finely chopped
• 1 tablespoon(s) coconut cream
• 25 gram(s) ground almonds
• 15 gram(s) (½oz) flaked almonds, toasted
• 1 tablespoon(s) freshly chopped coriander

Method

1. Put ginger, spices, sunflower oil and 3tbsp quark into a medium bowl. Stir in chicken, cover with clingfilm and marinate for at least 20min or preferably overnight.
2. Heat a non-stick pan over a medium heat. Coat surface of pan with a couple of sprays of oil and add onions. Cook for 10min until softened and golden - add a splash of water if the pan seems dry. Add the garlic and chilli and cook for 1min.
3. Stir in chicken and any marinade. Cook, stirring, for 5min until lightly golden. Add 150ml (5fl oz) water, season, bring to the boil, then simmer, covered, for 15-20min until the chicken is cooked through.
4. Stir in remaining quark, coconut cream and ground almonds. Garnish with flaked almonds and coriander. Serve with rice.

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