| Chicken Breasts | 3, diced | |
| Coconut Oil | 1 teaspoon | |
| Yellow Onion | 1, minced | |
| Garlic | 3 cloves, minced | |
| Ginger Puree | 1 teaspoon | |
| Coconut Milk | 13.5 oz / 1.75 cups | |
| Chicken Stock | 1/2 cup | |
| Turmeric | 1 teaspoon | |
| Coriander | 1 teaspoon | |
| Cumin | 1 teaspoon | |
| Garam Masala | 2 teaspoons | |
| Ground Almonds | 1 tbsp. | |
| Salt | 2 teaspoons | |
| Black Pepper | 1 teaspoon | |
| Chili Powder | 1/2 teaspoon | |
| Bay Leaves | 2 | |
| Cilantro | to garnish |
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.
Chop up garlic and onion finely.
In a large pan, heat oil on medium heat. Give it a few minutes to really heat up the oil.
Add onion and cook for about 10 minutes until clear.
Add ginger paste and garlic, stir in for 1 minute.
Add chicken and stir well, cook until no longer pink. Then take out, set aside.
Add coconut milk, chicken stock, ground almonds, bay leaves and spices, and let cook with the lid on for 20 minutes, then cook for another 10 minutes until the sauce is reduced.
Enjoy with basmati or jasmine rice.
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