Korma Korma

This florescent yellow Korma is super tasty and way nicer than anything shop bought...  

Ingredients:
4 x chicken breasts cut into chunks
Big pot of low fat quark or natural yoghurt
2 tbsp garam masala
1 tbsp turmeric
2 inch piece of Ginger, grated
150 ml warm water

1 white onion finely chopped
1 red chilli, some seeds removed, finely chopped
2 garlic cloves finely choppped

25g ground almonds
Couple of handfuls of toasted flaked almonds
1 tbsp coconut cream

Ideally the night before, you need to mix 4 tbsp of quark (or yoghurt) with the garam masala and turmeric and 1 inch of the grated ginger and add to the chicken and leave to marinade.
Heat a tbsp of oil in a pan and add the onions, sweat off and then add in the chilli, garlic and remaining ginger, frying for 1 minute. Next mix in the marinated chicken and cook for 5 minutes before pouring in the water and bringing to the boil. Let it simmer, covered, for 15 minutes. Start cooking your rice... (7 minutes boiling and 10 minutes steaming for the perfect basmati). Once the bleeper goes, stir in the coconut cream and the ground almonds. Serve with a sprinkling of toasted almonds.