Chicken Korma

Preparation 

1. Heat the oil in a saucepan and saute the onions
2. Add the chicken and fry for 4 minutes 
3. Add the korma paste, stir around the pan, allowing the paste to release its flavour into the chicken 
4. Add the tomato puree, stock and Fresubin 2kcal drink and bring to a very gentle simmer 
5. Cook for about 15 minutes until reduced to the consistency of thick cream 
6. Season with salt and pepper 
7. Serve with fluffy white rice 

Variations: try different flavours by frying 3 garlic cloves, and a thumb-sized piece of crushed ginger with the chicken or add 75 g ground almonds to the simmering sauce