Chicken Korma

Ingredients

    Marinade

  • ½ cup yoghurt
  • 2 cloves garlic, crushed
  • 2 tsp crushed ginger
  • 2 Tbsp tomato paste
  • 500g boneless skinless chicken thighs, diced

    • Korma

  • 1 Tbsp butter
  • 1 brown onion, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ cup cream
  • ½ cup chicken stock
  • 1 tsp sugar
  • ¼ cup ground almonds

Instructions

  1. Place the yoghurt, garlic, ginger and tomato paste in a bowl. Mix to combine
  2. Add in the diced chicken. Stir to coat then place in the fridge to marinate for at least 30 minutes
  3. Heat a large frying pan over a medium heat. Add the butter and onion then saute for 5 minutes
  4. Add the spices and fry off for a few minutes. Add the marinated chicken to the pan. Cook for 5 minutes
  5. Pour in the cream, chicken stock, sugar and ground almonds then stir to combine
  6. Bring the pan to a simmer for 10-15 minutes until the chicken is cookedthrough
  7. Serve immediately with steamed rice, fresh coriander and toasted roti