Chicken Korma Recipe
Ingredients
1 kg chicken thighs, boneless and skinless
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp ginger, grated
2 tbsp curry powder
400 ml coconut milk
100 g plain yogurt
2 tbsp chopped fresh coriander
Salt to taste
Method
1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add the curry powder and chicken to the pot, stirring until the chicken is well coated in the spices.
4. Pour in the coconut milk, followed by the yogurt. Mix well and bring to a gentle simmer.
5. Cover and cook for 20-25 minutes until the chicken is tender. Season with salt and garnish with fresh coriander before serving.
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