Chicken Korma

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Chicken Korma — front of the card
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Chicken Korma — back of the card
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20 min active · 1 hr 55 min total (times estimated)

Ingredients

  • 4 tablespoons oil or ghee
  • 2 large onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chilli powder
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon white pepper
  • Chicken breast — quantity not specified
  • ½ pint chicken stock
  • 1 oz ground almonds
  • ¼ pint heavy cream
  • ¼ pint plain yogurt
  • 1 tablespoon chopped ginger

Steps

  1. Heat the oil or ghee in a pan and gently cook the onions and garlic until soft.
  2. Add the ginger, chilli powder, cinnamon, turmeric, and white pepper. Fry gently for 2 minutes.
  3. Add the chicken breast and fry until golden.
  4. Add the chicken stock and bring to a boil. Reduce heat to a simmer, cover, and simmer for 1½ hours.
  5. Stir in the ground almonds, heavy cream, and yogurt. Continue stirring until the sauce is thick and bubbly.