This creamy Chicken Korma is full of flavour; the best thing about it is that you can add whatever vegetables you choose, making it a real family favourite.
It is much easier than you might think to make stock from a chicken carcass. It takes time, but you don’t need to be standing over the pot as the stock cooks itself.
This recipe is as cool as a cucumber! It would usually be served with spicy Indian food but works just as well with veggie dippers, pitta breads or salads.
