Here is a recipe for Chicken Korma, which as well as being quick to prepare, can be cooked in the Microwave and is also suitable for freezing.
700 g chicken breast (skinned & cut into 1” cubes)
175 g thick set natural yoghurt
3 cloves of garlic, peeled and sliced
2 tsp turmeric
1 large onion sliced
100 g ghee or butter
1 tsp ground ginger, salt and ground cumin
5 cm stick of cinnamon
1 tbsp crushed coriander seeds
½ tsp chilli powder
1½ tbsp desiccated coconut
2 tsp roasted almonds
Place yoghurt, turmeric and 1 garlic clove in the food processor and puree to mix evenly. Pour over chicken and stir well. Cover and chill overnight.
Melt ghee, add the remaining garlic and onions, fry gently for 4-5 minutes until soft. Stir in spices and fry for a further 3 mins. Add chicken pieces with the yoghurt marinade, stir well.Cover ans simmer for ½ - ¾ hrs until chicken is tender.