Heat the olive oil in a shallow casserole or frying pan and cook the finely chopped onions, garlic, ginger, and coriander stalks on a medium heat for 3-4 minutes until soft.
1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
Stir in the korma paste and turmeric and cook for 1 minute.
4 tablespoon Korma Paste, 1 teaspoon Turmeric
If using fresh diced chicken breasts, add them to the pan now and cook on a high heat until they have changed colour.
4 Chicken Breasts
Mix in the ground almonds, chicken stock, and mango chutney and season with salt and pepper. Turn the heat to low and simmer for 12-15 minutes.If using leftover cooked chicken pieces (you'll need at least 400g), add this now! 300 ml Chicken Stock, 2 tablespoon Mango Chutney, 50 g Ground Almonds, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Stir in the double cream and mix until combined.
100 ml Double Cream
Garnish with coriander leaves.
1 tablespoon Coriander leaves