- 2 tbsp vegetable oil or ghee
- 2 small onions or 1 large
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, pressed
- 250ml/1cup Korma Paste such as Patak's
- 250ml/1cup water might not be necessary is paste is runny
- 2 lbs skinless, boneless chicken breasts, cut into chunks
- 400ml/14 oz coconut milk, full fat works better
- 4 tbsp/1/4 cup ground almonds
- 2 tbsp shredded coconut (optional)
- salt to taste
- 1 tbsp Nigella seeds (optional)
Fry onions in oil for 5 minutes over low heat in a large deep pan, add grated fresh ginger and pressed garlic and cook for 2 minutes longer.
Add the pre-made Korma paste and fry for 1-2 minutes over low heat, add the chicken pieces and cook until just about sealed, add water and coconut milk, ground almonds and dessicated coconut. Salt according to taste as the amount will vary depending on your paste. Turn the heat up and bring to a boil. Once boiled lower the heat and let the curry simmer uncovered for 30 minutes or until desired consistency.
Sprinkle with fresh cilantro/coriander and Nigella seeds before serving with rice.
- Use your own discretion when adding water to the curry. I find it necessary when using Patak's curry paste as it is quite dry. However if using a runnier paste adjust the amount of water.
Calories: 845kcal | Carbohydrates: 26g | Protein: 51g | Fat: 64g | Saturated Fat: 22g | Cholesterol: 97mg | Sodium: 577mg | Potassium: 779mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6608IU | Vitamin C: 9mg | Calcium: 260mg | Iron: 7mg