What you need (for about 4 people):
- about 100g chicken breast per Person
- some vegetable oil
- 1 rather big Onion
- ¼ teaspoon Ginger&Garlic paste
- 1 small teaspoon tomato paste
- ¼ teaspoon chili powder
- ½ teaspoon Haldi (Tumeric powder)
- ½ teaspoon Jeera (Cumin powder)
- 1 pinch Garam Masalla
- Salt
- 3-4 tablespoons ground almonds
- 300/400 ml whipping cream
Optional (as topping):
- crushed cashews
- crusched almonds
- candied fruits
- raisins
What to do:
Wash your chicken breast and pat it dry with a kitchen towel. Then, cut your it into small cubes. Put them in a bowl and season them with chili, tumeric, cumin and salt (not too much, this is only to give the chicken a little more taste. Measurements in the list above only apply for the sauce). Use some oil and use your hands to mix and cover all the pieces in the spices and oil. Take a pan and sear the meat until done and nicely browned on all sides.
It’s important to cook the meat separately as the chicken will release watery juices which would ruin taste of the cream-sauce!
Next you chop up the onions as small as you can and brown them with some oil in a pan. When they turn lightly brown add the ginger-garlic paste and cook until the paste is mixed evenly with the onions. After that, you add the tomato paste as well as all the spices listed above and the ground almonds. Stir well, then add the whipping cream. Again, stir well and watch out that nothing burns at the bottom of your pan, you can reduce the heat now if it was pretty high before. The sauce should change it’s color from white to yellow/brownish. Now add your chicken shortly and heat it up again.
After about 5 more minutes it’s ready to serve, but the more you let your Korma simmer, the more intense the spices will turn out and the better your chicken will taste, so if you have time on your hand, let it cook a little longer.
For serving, you place some rice and on top or aside it the Korma. As a topping of the Korma you add a little mixture of the fruits, raisins, almonds and cashews.
