Indian curry

Chicken korma

INGREDIENTS:
3 chicken breasts

For the sauce:
3-4 tablespoons olive oil
1 onion
3 garlic cloves
2 cm ginger
1 teaspoon garam masala
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon chilli flakes
300 ml chicken broth
250 ml peeled tomatoes (cut into small cubes)
4 tablespoons full-fat yogurt
4 tablespoons liquid cream
200 ml coconut milk
3 tablespoons crushed almonds or cashew nuts
½ teaspoon salt
black pepper
chives

Rice:
1 cup (250 ml) Indian rice
1 ¾ cup of water (the water should be about 1-2 cm above the rice)
2-3 tablespoons olive oil
a pinch of turmeric
a pinch of curry
salt

PREPARATION:
Cut the chicken into small cubes with a size of about 2 cm. each. Cut the onion, garlic and ginger into small pieces too. Put them together with the olive oil in a deep pan (a wok or similar), add the spices and fry them until the onion gets soft. Add the chicken pieces to the onion and fry them. Then add the tomatoes. Mix continuously until the sauce gets thick. The add the chicken broth, the yogurt, the cream and the coconut milk. Let it simmer for about 10 minutes and stir from time to time. Then add the crushed almonds/cashew along with salt and black pepper.
Serve it with naan bread (click HERE for a recipe) or with rice. Sprinkle chives onto it.

Rice
Put the rice in a saucepan. Add the salt, black pepper, olive oil, turmeric and the curry. Boil it for about 10 minutes until the rice absorbs all the water. Remove from the heat and mix right before serving.

Chicken korma