Korma

Ingredients

• 1.5 lb chicken breast
• 1 medium onion
• 3 cloves garlic
• 1 inch ginger
• 3 tbsp korma curry paste
• 1 can (13.5 oz) coconut milk
• ¼ cup slivered almonds
• ¼ cup fresh cilantro

Instructions

1. 1

   Cut the 1.5 lb chicken breast into 1-inch pieces and season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat.

2. 2

   Add the chicken in a single layer and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and set aside.

3. 3

   In the same skillet, add the 1 sliced onion and cook over medium heat until soft and golden, about 6-8 minutes. Add the 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.

4. 4

   Stir in the 3 tbsp korma curry paste and cook for 1 minute, until the paste darkens slightly and smells aromatic.

5. 5

   Pour in the 1 can coconut milk and bring to a simmer. Return the chicken to the pan, reduce heat to low, and simmer gently until the chicken is cooked through and the sauce thickens, about 10-12 minutes.

6. 6

   Stir in half of the 0.25 cup slivered almonds and simmer for 2 more minutes. Taste and adjust salt.

7. 7

   Garnish with the remaining almonds and the 0.25 cup chopped cilantro. Serve hot with rice or naan.

Tools you’ll need

• large skillet
• cutting board
• knife
• wooden spoon

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