Indian Chicken Korma in Coconut Cream

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a wide pot and brown the chicken 5 minutes. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 2
   Add the onion to the oil left in the wide pot and fry for 8 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the cumin, turmeric, cinnamon and cardamom and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
5. 5
   Add the coconut milk and bring to a boil.

   Stove
6. 6
   Return the chicken to the pot and season with salt and black pepper.
7. 7
   Turn down to low, cover and simmer 20 minutes, until the chicken soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 8
   Sprinkle the almonds on top before serving.
9. 9
   Serve with the cilantro and rice.