Korma Curry with Rice & Naan

1. Heat the vegetable oil in a large pan over medium heat. Add the onions and cook until they are soft and golden brown, about 10-12 minutes.

2. Add the garlic and ginger, and cook for another 2 minutes, stirring constantly to prevent burning.

3. Add the Korma spice blend and cook for 1 minute, or until fragrant.

4. Add the diced chicken to the pan, and cook until the chicken is no longer pink on the outside, about 5-7 minutes.

5. Stir in the ground almonds, yoghurt, double cream, raisins/sultanas (if using), and salt. Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

6. Serve the Korma over steamed basmati rice or with naan bread, and garnish with fresh coriander.

Notes

Korma is a Mughlai cuisine dish that originated in the Indian subcontinent during the Mughal Empire. It is a mildly spiced and creamy curry that is known for its rich and flavourful sauce. Traditionally, Korma was slow-cooked using a blend of aromatic spices, yoghurt, and sometimes nuts to create a luxurious dish fit for royalty. Today, Korma is enjoyed by many around the world as a popular Indian curry option.