The Best Chicken Korma

Von Natasha's Kitchen · 40 Min.

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Zubereitung

1. Heat 2 Tbsp oil in a large skillet over medium heat. Sauté the chopped onion until soft and golden, about 5 minutes.
2. Add the chicken and sauté until no longer pink on the outside, about 5 minutes. It does not need to be cooked through yet.
3. Add the garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper and tomato paste. Cook 2 minutes, stirring constantly, until the chicken is coated and the mixture smells fragrant.
4. Add the yogurt, coconut cream, almond flour and sugar and stir to combine. Bring to a light boil, then lower the heat and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your liking.
5. Stir in the heavy cream and bring back to a simmer, then remove from the heat. Taste and season with more salt as needed.
6. Serve over white rice if you like, and garnish with cilantro.

Zusammengefasst aus dem Video von Natasha's Kitchen. Schau es dir für die Details an.

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