Indian Coconut Chicken Korma Flavorful and Simple Dish

Ingredients

• 500 g boneless chicken, cut into bite-sized pieces
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon red chili powder (adjust to taste)
• to taste salt
• 1 tablespoon lemon juice
• 1 to 2 green chilies, slit (optional)
• to garnish fresh cilantro

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until they turn golden brown.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the pureed tomatoes to the pan along with the ginger-garlic paste. Cook the mixture until the oil starts to separate from the masala, about 5-7 minutes.
4. Add the ground coriander, ground cumin, turmeric powder, garam masala, red chili powder, and salt. Mix well and let the spices cook for another 2-3 minutes.
5. Add the chicken pieces to the pan, stirring until they are well coated with the spice mixture. Cook for about 5 minutes until the chicken starts to brown.
6. Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
7. Cover the pan and let it cook on low heat for about 20-25 minutes, until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
8. Adjust the seasoning with salt, and add the lemon juice and slit green chilies for heat, if using.
9. Remove from heat and garnish with fresh cilantro before serving.