Chicken Korma

I made double the quantity of this sauce when I made the Turkey Koftas. It freezes really well so I used it to make a Chicken Korma. I cut chicken thigh fillets (you can also use chicken breasts, I prefer the thigh fillets as they have more flavor). I fried them in olive oil till brown, then added the Korma Sauce and served with Roti. You could also serve with Rice and Naan Bread.

Korma sauce
sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed or minced
1/2 tsp groud cumin
1/2 tsp ground coriander
1/2 tsp turmeric
Pinch of garam masala
300ml chicken stock
2 tsp tomato puree
100 ml coconut milk
3 tbsp ground almonds
Salt and freshly ground black pepper

To make the sauce, heat a saucepan over a high heat. Add some oil and the onion, reduce the heat to low and cook for 8 - 10 minutes, until softened. Add garlic and cook for a further 2 minutes. Stir in the cumin, coriander, tumeric, garam masala, stock and tomato puree and simmer for 4 - 5 minutes. Pour in coconut milk, stir in the ground almonds and simmer for a further 6 - 7 minutes. Season with salt and pepper.

Recipe from - Catherine's Family Kitchen