Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
2 tbsp ghee or sunflower oil
1 onion – peeled and finely chopped
chicken thighs boneless – 500g chopped into chunks
2 garlic cloves – minced
2 tbls Korma spice blend
2 tsp minced ginger
2 tbsp tomato paste
½ cup full-fat plain Greek yogurt
120 ml (½ cup) coconut cream –
2 tbsp ground almonds
1 tbsp sugar
4 tbsp heavy Cream
2 tbsp freshly chopped coriander – cilantro or parsley
Jasmine or basmati rice and/or chapati
Heat the ghee in a large frying pan over a medium heat, until hot.
Add the onion and cook for 5 minutes, stirring often, until softened.
Add the chicken thighs and cook for 5 minutes, stirring occasionally, until the chicken not pink.
Add the 2 cloves of minced garlic, 2 tsp of minced ginger, 2 tbls Korma blend, 2 tbsp tomato paste.
Cook for 2 minutes, stirring, until the chicken is coated.
Add the ½ cup yogurt, 1½ cup coconut cream, 2 tbsp ground almonds and 1 tbsp sugar.
Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
Stir in the 4 tbap heavy cream and turn off the heat.
Serve the korma topped with fresh coriander or parsley
Serve with rice and/or chapati.