Chicken & spinach korma

Reinvent the traditional chicken korma with fig and coriander raita and tomato and chilli relish

Serves: 4

What you need:

• 1tbsp sunflower oil
• 1 onion, finely sliced
• 1 large garlic clove, crushed
• 3tsp turmeric
• 2tsp ground coriander
• 1tsp ground cumin
• 1 small cinnamon stick
• 2 bay leaves
• 3tbsp unsweetened desiccated coconut
• 3 large boneless, skinless chicken breasts cut into 5cm (2in) chunks
• 425ml (3/4 pint) chicken stock
• 250ml (9fl oz) Alpro dairy free alternative to cream
• 100g (3 1/2oz) fresh spinach leaves, washed, shredded
• For the Fig and Coriander Raita
• 115g (4oz) dried figs, chopped
• 2 tbsp fresh coriander, roughly chopped
• 225g (8oz) Alpro natural yogurt
• 2 spring onions, chopped
• For the Tomato and Chilli Relish
• 200g (7oz) baby plum tomatoes, quartered
• 2 red chillies, deseeded and finely chopped
• pinch sugar
• 1 tbsp olive oil
• squeeze lemon juice

What you do:

1. Heat oil in non-stick pan. Add the onions and cook gently for 10 minutes until softened. Stir in the garlic and cook for a further minute.
2. Add the turmeric, coriander, cumin, cinnamon and bay leaves and cook for 1 minute.
3. Stir in the coconut and cook for 1 minute until toasted.
4. Add the chicken and toss in the spice mix, cook for 1 minute.
5. Pour in the stock and Alpro dairy free alternative to cream. Bring to the boil, turn heat down and gently simmer for 20 minutes.
6. Meanwhile make the Raita, mix together all ingredients in a bowl, season and pour into a serving dish.
7. To make the Tomato and Chilli relish, simply combine all the ingredients together, season and spoon into a serving bowl.
8. Add the spinach to the Chicken Korma and cook for 1 minute. Season to taste.
9. Serve the Chicken Korma with warm chapattis, Fig and Coriander Raita and the Tomato and Chilli relish.

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