Korma

Step 1

Cut the 1.5 lb chicken breast into 1-inch pieces and season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat.

Step 2

Add the chicken in a single layer and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and set aside.

Step 3

In the same skillet, add the 1 sliced onion and cook over medium heat until soft and golden, about 6-8 minutes. Add the 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.

Step 4

Stir in the 3 tbsp korma curry paste and cook for 1 minute, until the paste darkens slightly and smells aromatic.

Step 5

Pour in the 1 can coconut milk and bring to a simmer. Return the chicken to the pan, reduce heat to low, and simmer gently until the chicken is cooked through and the sauce thickens, about 10-12 minutes.

Step 6

Stir in half of the 0.25 cup slivered almonds and simmer for 2 more minutes. Taste and adjust salt.

Step 7

Garnish with the remaining almonds and the 0.25 cup chopped cilantro. Serve hot with rice or naan.