Korma Curry

Ingredients

• Fresh cilantro (for garnish)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Red chili powder (1/2 teaspoon)
• Garam masala (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Ground almonds (2 tablespoons)
• Cashews (1/4 cup, soaked in water)
• Yogurt (1/2 cup)
• Coconut milk (1 cup)
• Tomato (2 medium, chopped)
• Ginger (1-inch piece, grated)
• Garlic (4 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken (500 grams, boneless and skinless, cut into pieces)

Instructions

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