Ingredients

The following ingredients have 4 Servings
  • 2 tbsp ghee or sunflower oil
  • 1 onion (peeled and finely chopped)
  • 3 chicken breasts ((approx. 525g/1.1lbs), chopped into bite-size chunks)
  • 2 cloves garlic (peeled and minced)
  • 2 tsp minced ginger
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp garam masala
  • ½ tsp mild chilli powder ((this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).)
  • ½ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 tbsp tomato puree
  • 120 ml (½ cup) full-fat plain/natural yogurt
  • 120 ml (½ cup) coconut cream (*see note)
  • 2 tbsp ground almonds
  • 1 tbsp sugar
  • 60 ml (4 tbsp) double (heavy) Cream
  • 2 tbsp freshly chopped coriander (cilantro)
  • Boiled rice and/or chapati

Instruction

  • Heat the ghee in a large frying pan over a medium heat, until hot.
  • Add the onion and cook for 5 minutes, stirring often, until softened.
  • Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
  • Add the 2 cloves of minced garlic, 2 tsp of minced ginger, 1 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/4 tsp salt, 1/4 tsp white pepper and 2 tbsp tomato puree.
  • Cook for 2 minutes, stirring, until the chicken is coated.
  • Add the 120ml (1/2 cup) yogurt, 120ml (1/2 cup) coconut cream, 2 tbsp ground almonds and 1 tbsp sugar.
  • Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
  • Stir in the 60ml (4 tbap) double (heavy) cream and turn off the heat.
  • Serve the korma topped with fresh coriander (cilantro).
  • Serve with rice and/or chapati.