Easy Chicken Korma

Ingredients

• 1 onion
• 2 chicken breasts (Diced)
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 tsp cumin
• 1 tsp coriander (Ground; listed with the spices)
• 1 tsp turmeric
• 1 tsp garam masala
• water (A splash)
• 150 g yoghurt
• 150 ml double cream
• 50 g ground almonds
• 1 tbsp soft brown sugar
• fresh coriander (Chopped, for sprinkling over the finished curry)

Steps

1. 1

   Dice the chicken breasts. Chop the onion and fresh coriander if they are not already prepared.

2. 2

   Heat a frying pan and fry the onion until it softens.

3. 3

   Add the diced chicken and cook until it is sealed, with no pink bits remaining.

4. 4

   Add the garlic paste, ginger paste, cumin, coriander, turmeric and garam masala.

5. 5

   Add a splash of water and cook for a few minutes.

6. 6

   Add the yoghurt, double cream, ground almonds and soft brown sugar. Stir to combine.

7. 7

   Simmer for 5 minutes.

8. 8

   Sprinkle chopped coriander over the korma and dish it up. Serve with basmati rice.

Notes

The source does not specify the amount of water or coriander, or a quantity of basmati rice. It also does not state how much oil to use for frying; no oil quantity has been added.

Nutrition per serving

• main
• curry
• dinner
• chicken
• South Asian
• quick
• gluten-free