Beautiful Chicken Korma Bunny Chows

Ingredients

Cooks in:30 minutes        Serves:8 as a snack or 4 as a main meal

• 1/2 Tbsp olive oil
• 1/2 Tbsp butter
• 1 level tsp each of turmeric, medium hot curry powder, garam masala, ground coriander, ground cumin and dried chilli flakes
• 4 cardamom pods, bruised
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tsp grated fresh ginger
• 1/2 tsp ground black pepper
• 1 x 410g can chopped peeled tomatoes
• 2 tsp brown sugar
• 500g skinless, boneless chicken thighs, roughly cubed
• 2 Tbsp plain yoghurt
• 100ml low-fat coconut milk
• 3 Tbsp ground almonds
• 12 ready made mini pita breads
• Handful of chopped fresh coriander, for serving
• Salt and freshly ground black pepper to taste

What to do

1. Heat the butter and olive oil in a medium-sized pot over a medium–high heat. When the butter starts to foam, add in the spices and cook for 1 minute until fragrant. Add in the garlic, grated ginger and black pepper and cook for another minute, then add in the tomatoes and brown sugar.

2. Add the chicken into the pot in a couple of batches so that the pot isn't overwhelmed. Stir and leave to simmer for 15 minutes.

3. Add in the yoghurt, coconut milk and ground almonds and cook for another 5 minutes, then remove from the heat and add salt and pepper to taste.

4. At this point, heat the oven to 200 °C. Lay out the mini pitas on a baking tray, sprinkle lightly with water and bake them for 1-2 minute or until golden.

5. To serve, arrange the pitas on a platter with the dish of chicken and a few teaspoons on the side for serving. Sprinkle over the chopped fresh coriander and your friends can then spoon the chicken directly into the pitas, making their own ‘bunny chows’.

6. For a main meal option, serve with naan bread or basmati rice.

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