2 large chicken breasts cut into bite size pieces
4 heaped tbls finely crushed unsalted cashew nuts
2 tsps fenugreek seed powder
1 tsp cayenne pepper
half onion
2 tomatoes grated
Himalayan salt
cracked black pepper
1 tsp coriander powder
1 tsp cumin powder
2 tsps fresh crushed garlic
2 tsps fresh crushed ginger
1 tsp tumeric
1 can coconut cream
1 tbls butter
2 tsps garam masala
the tip of a tsp of stevia powder
chilli powder to taste


Place the tomatoes, onions and all the spices into a blender and blend until smooth. Add the butter to a saucepan. Empty the contents of the blender into the saucepan. Add the stevia. Stir well and simmer for ten minutes. Taste for sweetness. Don’t make the korma too sweet. Add the crushed cashew nuts and the whole tin of coconut cream. Simmer for a few more minutes. Add the cubed chicken and simmer until the chicken is cooked.

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