Chicken Korma

Ingredients

• 2 tbsp ghee or sunflower oil
• 1 onion, finely chopped
• 525 g chicken breast, cubed
• 2 garlic cloves, minced
• 2 tsp minced ginger
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp garam masala
• 1/2 tsp mild chilli powder
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 tbsp tomato purée
• 120 ml full-fat plain yogurt
• 120 ml coconut cream
• 2 tbsp ground almonds
• 1 tbsp sugar
• 60 ml double cream
• 2 tbsp chopped fresh coriander

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the ghee or oil in a wide pan. Soften the finely chopped onion for about five minutes.
2. Step 2.Add the cubed chicken breast and cook, turning, until its exterior is opaque. Stir in garlic, ginger, spices, salt, pepper and tomato purée.
3. Step 3.Cook the spice mixture briefly, then stir in yogurt, coconut cream, ground almonds and sugar. Simmer gently for six to eight minutes until the chicken is cooked through.
4. Step 4.Stir in the double cream off the heat. Scatter fresh coriander over the curry and serve.