Chicken Korma

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and set aside.

2. 2

   In a blender, combine the yogurt and almonds to make a smooth paste.

3. 3

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

4. 4

   Finely chop the onion and add it to the pan, sautéing until golden brown.

5. 5

   Mince the garlic and ginger, then add them to the pan, cooking for another minute.

6. 6

   Add the chicken pieces to the pan and cook until they are browned on all sides.

7. 7

   Stir in the yogurt-almond paste, garam masala, cumin, coriander, and salt.

8. 8

   Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, stirring occasionally.

9. 9

   Once the chicken is cooked through and the sauce has thickened, adjust seasoning if necessary.

10. 10

    Serve the Chicken Korma hot with rice or naan.