Spicy Chicken Korma

Instructions

1. 1

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

2. 2

   Add the finely chopped onion and sauté until golden brown.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the korma paste and chili powder, stirring well to combine with the onion mixture.

5. 5

   Add the chicken breast pieces to the pan, cooking until they are browned on all sides.

6. 6

   Pour in the coconut milk and bring the mixture to a simmer.

7. 7

   Stir in the ground almonds and season with salt to taste.

8. 8

   Cover the pan and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

9. 9

   Garnish with fresh coriander before serving.