Korma Chicken

Ingredients for 4 servings:

• 1.2 kg chicken breast fillet(s)
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp garlic, squeezed
• 2 tsp fenugreek leaves
• 2 large onions, pureed
• 2 garlic cloves, pureed
• 1 tbsp ginger, finely chopped
• 2 tbsp tomato paste, diluted with approx. 200 ml water
• 3 tbsp clarified butter
• 1 tsp turmeric
• 1 ½ tsp chili powder
• 1 ½ tsp fenugreek leaves, crushed with hands
• ½ tsp cardamom powder, green
• 2 tsp salt
• 3 tbsp spice paste (korma paste)
• 4 tbsp almonds, ground
• 2 tbsp almond flakes
• 1 cup whipped cream
• 5 tbsp coriander greens, chopped
• 2 tbsp desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Cut the chicken breast fillets into small pieces and marinate. Let them marinate for at least 1 hour. Then fry the meat briefly over high heat and set aside. Heat the clarified butter in a saucepan, add the onions and garlic, and fry over low heat for about 15 minutes. Then add the ginger. Gradually add the turmeric, chili, cardamom, and fenugreek leaves, adding small amounts of water as needed to prevent burning. Sauté this spice mixture for 10 minutes, then add the salt and blended tomato paste. Simmer everything for half an hour. Now add the ground almonds and korma paste. After another 10 minutes, add the meat, coriander, desiccated coconut, and cream. Bring the dish back to a boil briefly and garnish with flaked almonds.