Chicken Qorma

Name: Chicken Qorma
Total time: 2400 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 2 tablespoons olive oil; 1 onion sliced; 750 g skinless chicken breast or thigh; 2 cm piece of ginger grated; 2 garlic cloves grated or crushed; 1 teaspoon turmeric; 2 teaspoons garam masala; 2 teaspoons garam masala; 400 ml tin coconut milk; 3 tablespoons ground almonds; 1 tablespoon coriander chopped

Muskaan Kashif @Muskaan786

Karachi

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Muskaan Kashif @Muskaan786

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Ingredients

40 minutes

6 servings

2 tablespoonsolive oil
1onion sliced
750 gskinless chicken breast or thigh
2 cmpiece of ginger grated
2garlic cloves grated or crushed
1 teaspoonturmeric
2 teaspoonsgaram masala
2 teaspoonsgaram masala
400 mltin coconut milk
3 tablespoonsground almonds
1 tablespooncoriander chopped

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Steps

40 minutes

1

Put the olive oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft but not brown.
2

Take the lid off and add the chunks of chicken. Turn the heat up to medium-high and cook for 5 minutes until golden brown, stirring occasionally.
3

Turn the heat down and add the grated ginger and garlic together with the turmeric and garam masala. Cook for 2 minutes, stirring occasionally.
4

Add about ¾ of the coconut milk, bring to the boil and then turn down and gently simmer for 10 minutes. If you find the curry becomes too dry you can add the rest of the coconut milk.
5

After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and garnish with a little more chopped coriander.