Chicken Korma

13 ingredients
7 steps

Ingredients

  • 1 1/2 lbs skinless chicken breasts, cubed
  • 1/2 ounce ground almonds
  • 2 garlic cloves, crushed
  • 1 teaspoon ground ginger
  • 2 tablespoons oil
  • 4 green cardamom pods, split open
  • 1 onion, finely sliced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 pint plain yogurt
  • 1 cup single cream
  • 1 tablespoon fresh coriander leaves
  • 1 tablespoon toasted sliced almonds

Directions

  1. 1
    In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste.
  2. 2
    Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper.
  3. 3
    Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat.
  4. 4
    Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes.
  5. 5
    Stir in the cream and cook for 5 minutes.
  6. 6
    garnish with the toasted almonds and coriander leaves.
  7. 7
    Serve with plain boiled rice.

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