|3 chicken breasts, diced|
|2 cloves of garlic|
|1 tsp ginger puree|
|1.75 cups tinned coconut milk|
|0.5 tsp turmeric|
|0.5 tsp ground coriander|
|0.5 tsp ground cumin|
|1 tsp garam masala|
|1 tbsp ground almonds|
|1 tsp salt|
|0.25 tsp black pepper|
|1 tsp vegetable oil|
|0.5 cup chicken stock|
|parsley or cilantro to garnish|
|¼ cup blanched almonds to garnish (optional)|
|2 bay leaves|
Chicken Korma, an Indian curry with a rich, homemade creamy sauce made with coconut milk and ground almonds. It’s a mild curry dish that is quick and easy to make (it’s also one of my favorite Indian dishes).
Chop garlic and onion.
In a large pan, heat up oil, add onion and cook for about 3-5 minutes until clear.
Add ginger paste and garlic, stir in.
Add chicken and stir well, cook until no longer pink.
Add coconut milk, chicken stock, ground almonds, bay leaves and spices, and let it cook with the lid on for about 20 minutes, until the sauce is reduced.
If you use blanched almonds, heat up a pan, and toss the almonds for 30 seconds or so until they become golden, and garnish the curry with them and with fresh cilantro.