The ultimate creamy chicken korma

Method

1. Heat the oil in a non-stick frying pan, add the shallots and fry for 3-4 minutes to brown. Add half the spring onions and fry for 1-2 minutes more.
2. Stir in the chicken, korma paste, mango chutney and most of the chopped tomatoes. Fry for a few minutes, then add 125ml freshly boiled water. Simmer for 10 minutes until the chicken is cooked through.
3. Stir in the cream, then taste, adding a little lemon juice to sharpen the flavour. In a bowl, mix the remaining tomatoes, spring onion, coriander, more lemon juice, salt and pepper.
4. Serve the curry with a lemon wedge, steamed rice and poppadums (if you like), with the fresh tomato salad scattered on top.