Chicken Korma

Overview

2 tbsp (30 mL) butter
1 tbsp (15 mL) vegetable oil
1 onion finely chopped
1 tbsp (15 mL) minced garlic
1 1/2 tsp (7 mL) minced or grated fresh ginger
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/2 tsp (2 mL) garam masala
1/4 tsp (1 mL) ground turmeric
2 tbsp (30 mL) ground almonds
2 tbsp (30 mL) tomato paste
1 1/4 lbs (625 g) boneless skinless chicken breasts cut into 1-inch (2.5 cm) pieces (about 3 cups/750 mL)
1 cup (250 mL) plain yogurt whisked until smooth
Salt to taste
of dried fenugreek leaves
Chopped fresh coriander (cilantro)

On medium-high heat, in a large, deep non-stick skillet, sauté onion in butter for 2 minutes or until soft and fragrant. Add garlic, ginger, ground coriander, chili powder, garam masala and turmeric; sauté for 30 seconds or until fragrant, being careful not to burn.

Stir in almonds and tomato paste, and sauté for 2 minutes to blend well with the spices. Stir in chicken and sauté until lightly browned on all sides, about 3 to 4 minutes.

Stir in yogurt; cover, reduce heat to medium and simmer for 6 to 8 minutes until chicken is completely cooked through. Season with salt and sprinkle dried fenugreek leaves. Cook covered for 2 to 3 minutes or until the curry comes to a boil. Garnish with fresh coriander (cilantro).

The yogurt should be whisked to avoid getting lumps in the curry. Any kind of plain yogurt will work well, including fat-free, 2% and Greek yogurt.
Kick-up the heat and add cayenne pepper to taste.