Chicken Korma

Ingredients for 6 servings:

• 600 g chicken
• 4 garlic cloves
• 200 g onion(s)
• 1 ½ tbsp curry paste (curry masala)
• 1 ½ tbsp coriander powder
• 2 tsp cumin powder
• 2 tbsp ghee
• 150 ml double cream
• 1 tsp sugar
• 20 g ground almonds
• 100 g coconut cream
• 1 ½ tbsp garam masala
• 2 tsp turmeric
• 4 tbsp coriander greens, finely chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Skin the chicken and cut into bite-sized pieces. Finely dice the garlic and onions. Blend the spice paste finely using a hand blender. Add the ghee to the pot. Add the garlic and onions and sauté until soft. Stir in the prepared spice paste and bring to the boil. Stir in the double cream, sugar, ground almonds and coconut cream. Reduce the heat to 90°C and simmer for 10 minutes. Turn off the heat, let the dish cool slightly and puree with a hand blender. Bring the finished puree back to a simmer at around 90°C. Add the chicken, turmeric and garam masala. Simmer for 20 minutes. Season with salt and pepper. Add the chopped coriander. Garnish with a coriander sprig and serve immediately. Variations: Vegetable Korma Replace the chicken with 600g of vegetables (washed and cut into bite-sized pieces), such as: For example, cauliflower florets, French beans, carrots, or peas. For Fish Korma, replace the chicken with 400g of fish fillet (skinned and cut into 2cm pieces). For Meat Korma, replace the chicken with 500g of diced lamb or beef.