A delicious Indian chicken korma without yogurt, so it's lactose free. Extra coconut milk will give this curry its body. Amazing with spices and almonds.
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Peel and coarsely chop the onion, garlic cloves and ginger root. For a milder version you can remove the seeds of the chili pepper. Use a small blender or mortar and pestle to create a paste of the onion, garlic, ginger and chili pepper.
Then also add the grated coconut to the paste. Soak the almonds and/or cashew nuts in boiled water for at least 15 minutes. Remove any excess fat or muscles of the chicken and then divide them into cubes.
If you're using a tomato you need to remove the hard parts and then chop the tomato into chunks.
Heat about 2 tablespoons of oil in a skillet and sauté the red pepper paste for a few minutes. Then also add the chicken cubes for a few minutes more and then add tomato chunks or passata.
Let it simmer for a few minutes and meanwhile grind the almonds or cashew nuts. You can use the same blender that you already used for the pepper paste. Add garam masala along with turmeric and ground coriander and then also the nuts.
Cook everything for a few minutes more and pour in the coconut milk. Let it simmer some more and season with pepper and salt. Serve with rice, naan and stir-fried green beans, enjoy!
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