The Best Chicken Korma

Por Natasha's Kitchen · 40 min

Ingredientes

Modo de preparo

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.

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