Chicken Korma

Name: chicken Korma
Cook time: 40 min
Total time: 310 min
Yield: 4
Cuisine: Indian
Ingredients: 400 g chicken breast; 1 Red pepper; 2 toe garlic; 1 cm fresh ginger; 2 tl garam masala; 250 ml Greek yogurt (5% fat); 55 g almond shavings; 200 ml coconut milk; 15 g fresh coriander

Chicken korma with Greek yogurt and almonds.

Ingredients

Directions

Cut the chicken into equal pieces.
Cut the stalk of the red pepper. Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh finely.
Slice the garlic. Peel the ginger and cut finely.
Mix the chicken, red pepper, garlic, ginger and garam masala with the yogurt and marinate in the refrigerator for at least 4 hours.
In the meantime, heat a frying pan without oil or butter and toast the almonds in 2 min. Until golden brown. Let cool on a plate.
Let the chicken mixture reach room temperature.
Put the chicken mixture with the coconut milk and half of the almonds in a frying pan and simmer for 15 minutes on a low heat with the lid on the pan.
Remove the lid from the pan and reduce the amount of heat on a low heat for 5 minutes. In the meantime, cut the coriander roughly.
Sprinkle the chicken korma with the coriander and the rest of the almond shavings. Yummy! .