Chicken Korma
400 g chicken breasts, cut into pieces
1 onion, finely chopped
1 garlic clove, minced
1 green chili, finely chopped
1 green cardamom pod, crushed
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp salt
1 cm ginger, grated
A pinch of garam masala
1 tsp tomato purée
100 ml coconut milk
Water as needed
Fry the chicken. Add the onion and garlic, cook until the onion becomes translucent.
Add the spices, fresh chili, and tomato paste, and fry for 2-3 minutes.
Finally, pour in the coconut milk and simmer on low heat for 10-15 minutes.