Chicken Korma

Name: Chicken Korma
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 lb skinless chicken; 1 oz ground almonds; 2 garlic cloves; 1 inch cube fresh ginger; 2 tbsp oil; 3 green cardamoms; 1 medium onion; 2 tsp ground cumin; 0.5 tsp salt; 5 oz plain yogurt; 5 oz single cream; 1 tbsp sliced almonds

Chicken, almonds and yogurt simmered on the stove and spiced with ginger and cardamom for a Pakistani korma. It's finished with toasted almonds.

45 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 35 min · 45 min total
Difficulty: easy

1
In a blender process the almonds, ginger and garlic with 3 tbsp water to make a paste. Heat the oil in a large pan and fry the chicken till browned, 8 to 10 minutes.
10 min
2
Remove the chicken from the pan drain and set aside. To the pan add the cardamoms and the onions and fry for 5 minutes.
5 min
3
Add the almond/garlic paste, cumin and salt, cook for 5 minutes. Slowly add the yogurt, stir, add the chicken, cover the pan and simmer 5 minutes.
4
Add the cream and simmer for 5 minutes. Serve garnished with the toasted almonds.
5 min