Easy Chicken Korma

INGREDIENTS 

• 2 tbsp ghee or sunflower oil
• 1 onion – peeled and finely chopped
• 3 chicken breasts – (approx. 525g/1.1lbs), chopped into bite-size chunks
• 2 cloves garlic – peeled and minced
• 2 tsp minced ginger
• 1 tsp ground cumin
• 1 ½ tsp ground coriander
• 1 ½ tsp garam masala
• ½ tsp mild chilli powder – (this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).
• ½ tsp turmeric
• ¼ tsp salt
• ¼ tsp white pepper
• 2 tbsp tomato puree
• 120 ml (½ cup) full-fat plain/natural yogurt
• 120 ml (½ cup) coconut cream – *see note
• 2 tbsp ground almonds
• 1 tbsp sugar
• 60 ml (4 tbsp) double (heavy) Cream

To Serve:

• 2 tbsp freshly chopped coriander – cilantro
• Boiled rice and/or chapati

INSTRUCTIONS 

1. Heat the ghee in a large frying pan over a medium heat, until hot.
2. Add the onion and cook for 5 minutes, stirring often, until softened.
3. Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
4. Add the 2 cloves of minced garlic, 2 tsp of minced ginger, 1 tsp cumin, 1 ½ tsp ground coriander, 1 ½ tsp garam masala, ½ tsp chilli powder, ½ tsp turmeric, ¼ tsp salt, ¼ tsp white pepper and 2 tbsp tomato puree.
5. Cook for 2 minutes, stirring, until the chicken is coated.
6. Add the 120ml (½ cup) yogurt, 120ml (½ cup) coconut cream, 2 tbsp ground almonds and 1 tbsp sugar.
7. Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
8. Stir in the 60ml (4 tbap) double (heavy) cream and turn off the heat.
9. Serve the korma topped with fresh coriander (cilantro).
10. Serve with rice and/or chapati.