Chicken korma | Easy recipe

INGREDIENTS

• * 2cm-piece fresh ginger, peeled, thinly sliced
• * 2 garlic cloves, thinly sliced
• * 2 teaspoons garam masala
• * 1/4 teaspoon dried chilli flakes
• * 50g (1/2 cup) flaked almonds
• * 1.2kg chicken thigh fillets, cut into 3cm pieces
• * 200g (3/4 cup) Greek-style natural yoghurt
• * 2 tablespoons tomato paste
• * 6 cardamom pods, lightly crushed
• * 60ml (1/4 cup) vegetable oil
• * 50g butter, chopped
• * 2 brown onions, halved, thinly sliced
• * 3 tablespoons thickened cream
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METHOD

• Step 1
  Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl.
• Step 2   Add chicken, yoghurt, tomato paste and cardamom. Stir until combined. Cover and place in the fridge for 2 hours to marinate.
• • Step 3
    Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.