Chicken almond korma recipe - Chicken cooked in a spicy almond, tomatoes and coconut gravy
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Serves: 3-4
 
Chicken cooked in a spicy almond and coconut milk sauce.
What you need
  • For marinade:
  • 500 gm chicken breasts skinless, boneless;
  • ½ tsp turmeric powder;
  • 2 tbsp garam masala;
  • ½ tsp nutmeg powder (optional);
  • ½ tsp salt;
  • ½ tsp red chilli powder.
  • For gravy/sauce:
  • 2 onions, grated or paste;
  • 1 tbsp crushed garlic or garlic paste;
  • 1 tbsp grated ginger or ginger paste;
  • 3 tomatoes, grated or pureed;
  • ½ cup ground almond;
  • 200-250 ml coconut milk;
  • 1 cup of water;
  • 1 tsp cumin seeds;
  • 3 cloves;
  • ½ tsp black pepper (omit if you want the curry mild spicy);
  • ½ tsp turmeric powder;
  • ½ tsp cinnamon powder;
  • ½ tsp cardamom powder;
  • 1 tsp coriander powder;
  • 1 tsp garam masala;
  • ½ tsp salt;
  • vegetable oil.
Method
  1. Cut the chicken into small pieces. In a big bowl mix chicken pieces with turmeric powder, garam masala, nutmeg powder, salt and red chilli powder. Keep aside and let it marinate for at least 1 hour.
  2. Once the chicken is marinated, heat oil into a deep frying pan. Add 1 tsp cumin seeds and cloves. When they start to sizzle add grated onion/onion paste, ginger and garlic. Stir fry on medium heat for about 3 minutes or until onion starts changing color.
  3. Add grated tomatoes, ground almond, salt and all powder spices. After few minutes, tomatoes will start releasing their juices. Stir fry the mixture until oil starts to separate (it will take about 5 minutes).
  4. Add one cup of water and coconut milk and bring to a boil. It's time to add marinated chicken. Mix all together, lower the heat and cover the pan. Simmer for 25 - 30 minutes or until the chicken pieces are cooked and tender.
  5. Serve warm with Indian flat bread, plain rice or your favorite bread.
Recipe by My Indian Taste at http://myindiantaste.com/chicken-almond-korma-recipe-chicken-cooked-in-a-spicy-almond-tomatoes-and-coconut-gravy/