Chicken Korma

Ingredients

For The Marinade:

• 3 cloves garlic minced
• 1 teaspoon fresh grated ginger
• 1 teaspoon ground cumin
• 1 ½ teaspoon ground coriander
• 2 teaspoons garam masala
• ½ teaspoon sweet paprika
• ½ teaspoon ground turmeric
• ½ cup tomato sauce or passata
• ¼ cup almonds
• ½ cup plain yogurt

For The Chicken:

• 1 ¼ pound chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil or ghee
• 1 medium yellow onion finely diced
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ cup heavy cream or canned coconut milk

For Serving:

• Basmati rice or Naan
• fresh cilantro leaves

Instructions

1. In a food processor, combine garlic with ginger, cumin, coriander, garam masala, paprika, turmeric, tomato sauce, almonds, and yogurt. Blend until a mostly smooth paste forms.
2. Add the chicken to a bowl, and add the marinade on top. Stir until well combined, cover with plastic wrap and allow to marinate in the fridge for 1 hour.
3. In a skillet, over medium heat, heat oil or ghee then add the onion and saute until soft and translucent.
4. Add the chicken (don’t drain the yogurt, add it all in), and cook and simmer, keep stirring the chicken as you cook until it’s cooked through (165°F/74°C when measured with a kitchen thermometer). If needed, add splashes of water to deglaze the pan as you cook if the sauce starts to reduce too much.
5. To the sauce add sugar, salt, and cream.
6. Stir and simmer for 1 more minute, then remove from the heat and serve with rice, garnished with cilantro leaves.