How To Make Chicken Korma

Chicken Korma is a very popular dish, particularly in Britain, and favoured by those who prefer a milder a tasting curry. We teamed up with Shahena Ali, of the Maharaji restaurant in Benfleet, Essex, to show you how to cook it.
You Will Need:

* 1 ½ kg Chicken Breasts
* 1 Tbsp Ginger and Garlic Paste
* 150 g Plain Yoghurt
* 3 dried red chillies
* 2 medium Onions , Finely Chopped
* Cooking Oil
* 1 Tbsp Ground Coriander
* pinch ground black pepper
* 1 tsp turmeric
* 1 tsp garam masala
* 75 g creamed coconut or coconut milk
* pinch salt , to taste
* 2 Tbsp ground almonds
* coriander leaves , to garnish
* 1 Bowl
* 1 Saucepan with a lid
* 1 wooden or metal spoon

Step 1:
Marinade the Chicken
Cut the chicken breasts into 2 inch sized pieces.
In a bowl, mix the chicken with the ginger, garlic, yogurt, salt and spices. Cover and marinade for 3-4 hours or in the fridge overnight.
Step 2:
Fry the onions and chilli
In a saucepan, heat some oil. Add the onion and chillis and fry for 5 minutes
Step 3:
Add chicken
Reduce the heat, add the chicken and the marinade. Save some marinade to add later. Stir for 5 minutes
Add remaining marinade, cover and cook for 20 minutes.
Step 4:
Add coconut milk and almonds
Add the coconut milk and the almonds and simmer for another 10 to 15 minutes
Step 5:
Add more yoghurt and simmer
Add some more yoghurt, cover and leave to simmer for another 10 minutes.