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Spicy Chicken Korma

Name: Spicy Chicken Korma
Total time: 55 min
Ingredients: 500g chicken breast; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons korma paste; 1 teaspoon chili powder; 200ml coconut milk; 50g almonds, ground; Salt to taste; Fresh coriander for garnish

55 min 482 kcal per serving Medium

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Ingredients

4 Servings

chicken breast500 g
vegetable oil2 tablespoons
large onion1 piece
garlic3 cloves
ginger1 tablespoon
korma paste2 tablespoons
chili powder1 teaspoon
coconut milk200 ml
almonds50 g
saltto taste
fresh corianderfor garnish

Instructions

1
Heat the vegetable oil in a large pan over medium heat.
2
Add the finely chopped onion and sauté until golden brown.
3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4
Add the korma paste and chili powder, stirring well to combine with the onion mixture.
5
Add the chicken breast pieces to the pan, cooking until they are browned on all sides.
6
Pour in the coconut milk and bring the mixture to a simmer.
7
Stir in the ground almonds and season with salt to taste.
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
Garnish with fresh coriander before serving.