250ml/1cupwater might not be necessary is paste is runny
2lbsskinless, boneless chicken breasts, cut into chunks
400ml/14 ozcoconut milk, full fat works better
4 tbsp/1/4cup ground almonds
2tbspshredded coconut (optional)
salt to taste
1tbspNigella seeds (optional)
Instructions
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.
Notes
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.