Authentic Indian Chicken Korma Curry

Ingredients

• Fresh cilantro (handful, finely chopped for garnish)
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon or to taste)
• Red chili powder (1 teaspoon)
• Garam masala (1 tablespoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Ground almonds (2 tablespoons)
• Cashews (1/2 cup, soaked in water)
• Yogurt (1/2 cup)
• Coconut milk (1 cup)
• Tomato (1 large, finely chopped)
• Ginger (1 inch, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken (500 grams, boneless, cut into pieces)

Instructions

1. Blend the soaked cashews with a little water in a blender to make a smooth paste. Set aside.
2. Heat the vegetable oil in a large pan over medium heat.
3. Add the finely chopped onion to the pan and sauté until it turns golden brown.
4. Add the minced garlic and grated ginger to the pan and cook for another minute.
5. Add the chicken pieces to the pan and sear until they are browned on all sides.
6. Add the finely chopped tomatoes to the pan and cook until they become soft and mushy.
7. Add the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt to the pan. Mix well to coat the chicken.
8. Pour the coconut milk and yogurt into the pan. Stir to combine with the spices.
9. Cover the pan and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
10. Stir in the ground almonds and cashew paste to thicken the sauce.
11. Garnish with finely chopped fresh cilantro and serve hot. This curry pairs wonderfully with basmati rice or warm naan bread.