Chicken korma recipe ingredients (6 servings)

Chicken marinade

• 1 ¼ boneless skinless chicken breasts
• 2 tsp extra virgin olive oil
• 1 tsp coriander powder
• ½ tsp chilly powder
• 2 tsp garam masala
• ½ tsp salt
• ½ tsp freshly ground black pepper

For the korma

• 3 tbsp extra virgin olive oil
• ¾ cup water, divided into ¼ cup and ½ cup
• 2 onions, peeled and cut into quarters
• ½ cup ground almonds
• 6 minced garlic cloves
• 1 ½ cups low-fat yogurt,
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp salt 
• 1 tsp black pepper
• 1 tsp coriander powder
• 1 tsp chilly powder
• ½ tsp ground coriander seeds
• ½ tsp cinnamon
• ½ tsp cumin
• ¼ tsp ground cardamom
• ⅛ tsp freshly grated nutmeg
• 3 large tomatoes (3 cups), diced
• 1 cup unsweetened canned coconut milk
• ½ of a small red chilly, de-seeded and minced
• 1 tbsp freshly grated ginger root
• 1 tbsp brown sugar (packed).
• Coriander leaves for garnishing

Preparation guide

• Marinate the chicken for at least two hours or overnight.
  Heat a pan over medium-high and cook the chicken for 5-6 minutes per side.
• Set aside the chicken onto a cutting board and cover with foil, while you make the sauce.
• To make the korma, heat 1 tbsp olive oil in a large skillet.
• Add onions and ¼ cup water and saute.
• Stir in the ground almonds and garlic. Cook for a while, remove from heat and cool.
• Make a puree of the cooled onion-almond mixture with yoghurt until smooth.
• In the same pan, heat remaining olive oil over medium heat. Once the oil is shimmering, add the spices and powders.
• Now add the tomatoes, coconut milk, red chilly powder, ginger, and brown sugar and stir well.
• Cut the cooked chicken into bite-sized pieces and add.
• Reduce the heat to low and simmer for 30 minutes.
• Now add in the almond-curd pureed mixture and remove from heat. Garnish with chopped coriander leaves.

Health benefits. Yogurt aids digestion and gut health, prevents constipation.

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Mutton korma recipe