Pakistani Chicken Korma Curry

Ingredients

• 1/4 cup Vegetable Oil
• 2 lb Chicken Cubes (Breast or Thigh boneless)
• 1 Large Onion
• 1 Tomato
• 2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 2 tbsp Ground Almonds
• 1/2 cup Water
• 1/2 cup Milk (Can use whole or 2%)
• 2 tsp Garam Masala (all spice)
• 6 Green Cardamom
• 6 Whole Black Pepper
• 6 Whole Cloves
• 1 Bay Leaf
• 1 Cinnamon stick 2 inch
• 1 tsp Coriander Powder
• 2 tsp Cumin Powder
• 1/2 tsp Turmeric
• 1 tsp Kashmiri Chili Powder
• 1/2 Ground Black Pepper
• 1 tsp Salt (Add more later if needed)

Instructions

1. 1

   Separate out the whole spices

2. 2

   Separate out the other spices. Not the garam masala

3. 3

   Dice the tomatoes

4. 4

   Add almonds into the spice grinder

5. 5

   Grind the almonds and keep aside

6. 6

   Heat a pot with the oil, slice the onions and add to the pot along with the whole spices

7. 7

   Fry on medium high for about 5 mins until the onions start to turn slightly brown

8. 8

   Add the chicken, ginger and garlic paste to the pot and cook for 5 mins

9. 9

   Add all the other spices and cook for 3 mins

10. 10

    Add the tomatoes and cook for 3 mins

11. 11

    Add the water, milk and ground almonds

12. 12

    Cook covered on low for 10 mins

13. 13

    Add the garam masala and mix

14. 14

    Can cook to the desired curry thickness. Add more salt if needed

15. 15

    Ready to serve