Chicken Korma

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder (optional)
• 1 (14 ounce) can coconut milk
• 2 cups chicken broth
• 1/4 cup tomato paste
• 2 tablespoons honey
• 1 teaspoon salt
• 2 pounds boneless, skinless chicken breasts, cut into cubes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted slivered almonds (optional)

Directions

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, garam masala, turmeric, and chili powder (if using). Cook for an additional minute.
4. Stir in the coconut milk, chicken broth, tomato paste, honey, and salt. Bring to a simmer.
5. Add the chicken and simmer for 8-10 minutes, or until the chicken is cooked through.
6. Stir in the cilantro and toasted almonds, if using. Serve over rice.

Interesting Facts

• Korma is a type of curry dish that originated in India, but has since spread to other parts of the world.
• Korma is often made with a combination of spices and a creamy sauce such as coconut milk or yogurt.
• The dish can be made with a variety of meats, but chicken is a popular choice.