Indian chicken with yogurt, nuts, tomatoes, and more – Mughlay Chicken Korma

Ingredients for 3 servings:

• 600 g chicken breast, diced
• 1 large onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 piece(s) ginger, thumb-sized, finely chopped
• 1 tomato(s), finely chopped
• 4 tbsp chopped fresh coriander or 2 tbsp dried coriander
• 1 tbsp garam masala
• 250 g Greek yogurt
• 100 ml chicken broth
• 2 tbsp cashew nuts, chopped
• 2 tbsp almonds, chopped
• salt and pepper

Instructions

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

Sauté the onion, garlic, and ginger for a few minutes. Add the chopped tomato, coriander, and garam masala. To prevent burning, add 1-2 tablespoons of water if necessary and stir-fry for a few minutes. Add the yogurt, chicken stock, and meat and simmer for about 30 minutes, stirring occasionally. Season with salt and pepper and stir in the cashews and almonds. Serve with turmeric coconut rice. Serve with a glass of Poully Fumé. This recipe is a tip from friends in England.