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.