Easy Chicken Korma

Name: Easy Chicken Korma
Total time: 35 min
Ingredients: 2 tbsp Sunflower oil; 1 Onion, peeled finely chopped; 3 Chicken breast, chopped; 2 cloves Garlic, peeled minced; 2 tsp Ginger, minced; 1 tsp Cumin, ground; 1 ½ tsp Coriander seed, ground; 1 ½ tsp Garam masala; ½ tsp Chili powder; ½ tsp Turmeric; ¼ tsp Salt; ¼ tsp White pepper; 2 tbsp Tomato, paste; 120 ml Yoghurt; 120 ml Coconut cream; 2 tbsp Almond, ground; 1 tbsp Sugar; 60 ml Cream; 2 tbsp Cilantro, chopped; Rice

By Kitchen Sanctuary · 35 min

Ingredients

Sunflower oil2 tbsp
Onion · peeled finely chopped1
Chicken breast · chopped3
Garlic · peeled minced2 cloves
Ginger · minced2 tsp
Cumin · ground1 tsp
Coriander seed · ground1 ½ tsp
Garam masala1 ½ tsp
Chili powder½ tsp
Turmeric½ tsp
Salt¼ tsp
White pepper¼ tsp
Tomato · paste2 tbsp
Yoghurt120 ml
Coconut cream120 ml
Almond · ground2 tbsp
Sugar1 tbsp
Cream60 ml
Cilantro · chopped2 tbsp
Rice

Instructions

Heat the ghee in a large frying pan over medium heat until hot.
Cook the chopped onion for 5 minutes, stirring often, until softened.
Add the chicken and cook for 5 minutes, stirring occasionally, until sealed.
Add the garlic, ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper and tomato puree. Cook for 2 minutes, stirring, until the chicken is coated.
Add the yogurt, coconut cream, ground almonds and sugar and stir together.
Bring to a gentle boil, then simmer for 6–8 minutes, until the chicken is cooked through.
Stir in the double cream and turn off the heat.
Serve topped with fresh coriander, with rice and/or chapati.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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