Easy Chicken Korma Curry

• Meat

  • 500 g Chicken breasts

• Produce

  • 4 Red onions, medium sized

• Condiments

  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1/3 cup Vegetable or canola oil

• Dairy

  • 1/2 cup Yogurt, full fat

• Liquids

  • 1 cups Water

• Other

  • 1 tablespoon Shaan Korma Masala (can be reduced or increased for heat

Found on ikneadtoeat.com

Ingredients

• 1/3 cup vegetable or canola oil
• 4 medium sized red onions (thinly sliced)
• 1/2 cup full fat yogurt
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 500 grams chicken breasts, cubed into 1 inch pieces (boneless and skinless)
• 1 tablespoon Shaan Korma Masala (can be reduced or increased for heat)
• Salt to taste
• 1-2 cups water
• Chopped coriander for garnish.

Directions

• In a large pot, heat the oil and add the onions. Fry the onions on a medium high heat until caramelized and golden brown. The onions should be a deep, dark brown but not burnt. Take out the caramelized onions and place on kitchen paper to drain excess oil and let cool for a few minutes.
• Add the caramelized onions and yogurt to a blender or a food processor and blend until smooth. You may need to add 1-2 tablespoons water to get a smoother paste. Set aside.
• In the same pot, add the chicken and ginger garlic paste and cook on high heat until the chicken changes color and is no longer pink.
• Add the Shaan Korma Masala and salt and cook for 5-7 minutes until the oil separates and you can no longer smell the rawness of the spices.
• Add the yogurt-caramelized onions paste and water. Cook until it comes to a boil. Reduce the heat to medium-low, cover and let simmer for 15 minutes until you can see the oil separating from the curry.
• Take off lid and bring to another boil by increasing the heat then and turn off the stove.
• Garnish with chopped coriander. Serve with naan and white rice.