Chicken Korma

Ingredients

• •4 chicken thighs, boneless and skinless (about 500g)
• •2 tbsp vegetable oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 inch piece ginger, grated
• •2 tbsp korma curry paste
• •1 can (400 ml) coconut milk
• •1 tbsp tomato paste
• •1 tbsp ground almonds
• •1 tsp garam masala
• •Salt to taste
• •Fresh cilantro for garnish (optional)
• •Cooked basmati rice, to serve

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium heat.

2. 2

   Add the chopped onions and sauté until soft and golden, about 5-7 minutes.

3. 3

   Stir in the minced garlic and grated ginger; cook for about 1 minute until fragrant.

4. 4

   Add the chicken thighs and cook until browned on all sides, about 5-6 minutes.

5. 5

   Stir in the korma curry paste and cook for another 2 minutes, ensuring the chicken is well-coated.

6. 6

   Pour in the coconut milk and tomato paste, bring to a simmer, and cook for 15 minutes until the chicken is cooked through and the sauce thickens.

7. 7

   Stir in the ground almonds and garam masala, adjusting the salt to taste, and simmer for an additional 5 minutes.

8. 8

   Serve hot, garnished with fresh cilantro over cooked basmati rice.