Ingredients

• ●500g, cubed Chicken breast
• ●1 medium, chopped Onion
• ●2 cloves, minced Garlic
• ●1 inch piece, grated Ginger
• ●4 tablespoons Korma curry paste
• ●2 tablespoons Ground almonds
• ●400ml can Coconut milk
• ●100ml Chicken broth
• ●2 tablespoons Vegetable oil
• ●1 teaspoon Sugar
• ●to taste Salt
• ●2 tablespoons, chopped (for garnish) Fresh cilantro

Instructions

1. 1Heat vegetable oil in a large pan or pot over medium heat.
2. 2Add chopped onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and grated ginger, cook for another minute until fragrant.
4. 4Stir in the korma curry paste and cook for 2 minutes, stirring constantly.
5. 5Add the cubed chicken breast and cook until browned on all sides.
6. 6Stir in the ground almonds, coconut milk, and chicken broth.
7. 7Add sugar and salt to taste. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. 8Garnish with fresh cilantro and serve hot with rice or naan bread.