Spicy Chicken Korma with Naan

Instructions

1. 1

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

2. 2

   Add the finely chopped onion and cook until golden brown.

3. 3

   Add the minced garlic and ginger, and cook for another 2 minutes.

4. 4

   Stir in the hot korma paste, ground cumin, ground coriander, and chili powder. Cook for 2-3 minutes until fragrant.

5. 5

   Add the chicken breast pieces and cook until they are no longer pink on the outside.

6. 6

   Pour in the chopped canned tomatoes and coconut milk. Stir well to combine.

7. 7

   Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

8. 8

   Season with salt to taste.

9. 9

   Serve the spicy chicken korma hot with plain naan on the side.