Chicken korma with green beans
Heat the oil in a saucepan, add the chicken and onion, and sauté over a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft and the chicken is lightly coloured. Stir in the curry powder and cook for a further 2 minutes.
Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir to combine the ingredients, bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.
Stir the beans into the curry and cook, covered, for a further 15–20 minutes, stirring occasionally, until the chicken is cooked and the beans are tender. Stir the ground almonds into the curry, and simmer for 1 minute to thicken the sauce. Taste and adjust the seasoning if necessary. Serve with rice.