Chicken Korma

Ingredients

• Boneless, skinless chicken thighs or breast 500g
• Large onion 1
• Garlic cloves 2
• Fresh ginger 1 tbsp grated
• Vegetable oil or ghee 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric powder ½ tsp
• Garam masala ½ tsp
• Chilli powder (optional) ¼ tsp
• Chopped tomatoes 1 x 400g can
• Plain yogurt (full-fat) 150ml
• Full-fat coconut milk 150ml
• Ground almonds 2 tbsp
• Caster sugar 1 tsp
• Salt to taste
• Fresh coriander, chopped (for garnish) small bunch

Method

1. Cut the chicken into bite-sized pieces. Finely chop the onion and mince the garlic.
2. Heat the oil or ghee in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
3. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
4. Stir in the ground cumin, ground coriander, turmeric, garam masala, and chilli powder (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. Add the chicken pieces to the pan and brown them lightly on all sides.
6. Pour in the chopped tomatoes, plain yogurt, coconut milk, and ground almonds. Stir well to combine.
7. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally.
8. Stir in the caster sugar and season with salt to taste. If the sauce is too thick, add a splash more coconut milk or water.
9. Serve hot, garnished with fresh chopped coriander. It pairs well with basmati rice or naan bread.