# Chicken Korma

> A mild, creamy curry made with aromatic spices, coconut cream, and ground almonds.

- HTML version: https://robbiepalmer.me/recipes/chicken-korma
- Servings: 4
- Cook time: 20 min
- Total time: 20 min
- Cuisine: Indian

## Ingredients

- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 chicken breast
- 2 clove garlic, minced
- 2 tsp ginger
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp garam masala
- 0.5 tsp chilli powder
- 0.5 tsp turmeric
- 0.25 tsp salt
- 0.25 tsp white pepper
- 2 tbsp tomato puree
- 120 ml yoghurt
- 120 ml coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 60 ml double cream
- coriander
- naan

## Cookware

- frying pan

## Instructions

1. Heat 2 tbsp of olive oil in a large frying pan over a medium heat, until hot.
2. Add 1 onion and cook for 5 minutes until softened.
3. Add 3 chicken breast and cook for 5 minutes until the chicken is sealed.
4. Add 2 cloves of garlic, 2 tsp of ginger, 1 tsp of ground cumin, 1.5 tsp of ground coriander, 1.5 tsp of garam masala, 0.5 tsp of chilli powder, 0.5 tsp of turmeric, 0.25 tsp of salt, 0.25 tsp of white pepper and 2 tbsp of tomato puree. Cook for 2 minutes until the chicken is coated.
5. Add 120ml of yoghurt, 120ml of coconut cream, 2 tbsp of ground almonds and 1 tbsp of sugar. Stir everything together, bring to a gentle boil then simmer for 7 minutes until the chicken is cooked through.
6. Stir in 60ml of double cream and turn off the heat.
7. Serve with rice and fresh coriander. Good with naan bread.

---

Markdown index of this site: https://robbiepalmer.me/llms.txt