Chicken Korma Recipe

Instructions:

1. In a bowl, place 300g of yogurt and mix in the paprika, turmeric, and 4 tablespoons of tomato purée. Combine well and then add the chicken. Cover and let it marinate in the refrigerator for 4 hours (or overnight if possible).
2. In a medium saucepan, spray with low-calorie cooking spray and heat over a medium flame. Add the diced onions, chopped garlic, and ginger, and cook for 2-3 minutes. Stir in the cinnamon, cumin, cardamom, the remaining tomato purée, and a few tablespoons of water. Cook for 10 minutes.
3. Add the cannellini beans and 450ml of boiling water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
4. Use a stick blender to blend the onion mixture until smooth (or use a food processor and return it to the pan). Add the chicken along with its marinade to the sauce and cook for 10 minutes, or until the chicken is thoroughly cooked.
5. Incorporate the crumbled stock cube and, if desired, the coconut essence. Stir for 2 more minutes. Remove from the heat and add the coriander and the remaining yogurt. Season with salt to taste. Serve hot with rice and Speed vegetables.