Dice the chicken breasts into thick cubes.
To make the curry paste, add the garlic, ginger, chopped chili, coconut oil, lemon juice, 1 tsp cumin and 1 tsp garam masala into a food processor and blitz into a fine paste.
Coat the chicken in the curry paste. Cover it and set aside to marinade while you start on the rest (this can be done a few hours in advance for extra flavour).
In a deep pan, saute the onions in a little coconut oil for about 5 minutes.
During this time, prepare the base for the sauce by adding the chicken stock, almond butter, cinnamon, garam masala, turmeric, ground coriander and cumin into a food processor and blending until smooth. Set aside.
Now add your marinaded chicken into the pan and saute until the chicken has browned and cooked through.
When the chicken is almost ready, pour the korma sauce base into the pan and turn the heat down to low.
Add 1 heaped Tbsp of greek yoghurt at a time and stir it through the sauce to thicken.
Season the sauce with a pinch of salt and pepper to taste.
To finish, garnish the curry with a handful of chopped cashew nuts (or flaked almonds) and a sprinkle of fresh coriander leaves. Serve over basmati rice or brown rice.
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