My Chicken Korma

6 steps · 45 min total

1. 01

   Cut Chicken

   Cut the 250 g chicken breasts into small, bite-sized pieces.
2. 02

   Heat Oil

   Heat the 1 tablespoon oil in a pan over medium-low heat.
3. 03

   Fry Spices

   Add the 2 teaspoons ginger/garlic paste to the hot oil and fry for about 3 minutes over low heat, until fragrant.

   Stir in the 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 teaspoons ground almond, and 1/2 teaspoon poppy seeds. Continue to fry this masala for another 3-4 minutes over low heat, letting the spices bloom.

4. 04

   Brown Chicken

   Add the chicken pieces to the pan with the masala. Fry for about 5 minutes over low heat, stirring carefully to coat the chicken evenly with the spices as it begins to brown.
5. 05

   Simmer Korma

   Pour in the 1 cup coconut milk, stirring to ensure the chicken pieces are covered.

   Stir in the 1 teaspoon salt and 3 raisins. Cover the pan and let the chicken cook, stirring occasionally, until it's tender and the sauce has thickened slightly.

6. 06

   Serve

   Serve the chicken korma hot, ideally with basmati rice.