Ingredients:
- 500g chicken (boneless, cut into pieces)
- 2 tbsp ghee (or coconut oil)
- 1 onion (finely chopped)
- 2-3 garlic cloves (minced)
- 1-inch ginger (minced)
- 1-2 green chilies (slit, optional)
- 1/2 cup unsweetened coconut milk (or heavy cream)
- 1/4 cup ground almonds (for thickening)
- 1/2 cup water (or chicken broth)
- 1/4 cup Greek yogurt (full-fat)
- 2 tbsp ground coriander
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp cinnamon powder
- Salt (to taste)
- Fresh cilantro (for garnish)
- Optional: Sliced almonds or cashews (for topping)
Instructions:
- Prepare the Chicken:
- Heat ghee or coconut oil in a pan over medium heat.
- Add chicken pieces and cook until lightly browned on all sides. Remove and set aside.
- Make the Korma Base:
- In the same pan, add a little more ghee if needed. Add chopped onions and sauté until golden brown.
- Add minced garlic, ginger, and green chilies. Stir for 1-2 minutes until fragrant.
- Add Spices:
- Stir in coriander, cumin, turmeric, garam masala, and cinnamon. Cook for 2 minutes to let the spices bloom.
- Add Yogurt and Coconut Milk:
- Lower the heat and add Greek yogurt and coconut milk. Stir well to combine, creating a creamy sauce.
- Combine Everything:
- Add the cooked chicken back to the pan along with ground almonds and water (or broth). Stir well.
- Simmer on low heat for about 10-15 minutes, allowing the chicken to cook through and the flavors to meld together. The sauce should thicken slightly.
- Garnish and Serve:
- Garnish with fresh cilantro and sliced almonds or cashews for extra texture if desired.
- Serve with cauliflower rice or a side of low-carb vegetables.
