Indian Chicken Curry (Chicken Korma)

Ingredients

• 500 g chicken breast fillet
• 1 can saffron
• 200 g yogurt (3.5% fat)
• 2 onions
• 3 Garlic cloves
• 2 red chilies
• 1 tsp freshly grated ginger
• 50 g ground almonds
• 2 tbsp Ghee
• 1 pinch ground cardamom
• 0.5 tsp cinnamon
• 1.5 tsp cumin
• 1.5 tsp ground coriander
• 1 lime leaf
• 2 curry leaves
• 400 g coconut milk
• Salt
• 1 tsp Honey
• 2 tbsp chopped almond kernels
• 1 stalk Celery

Instructions

1. 1.

   Cut the chicken into bite-sized pieces. Dissolve saffron in 1 tbsp hot water, mix with yogurt, add the chicken pieces and marinate for about 4 hours.

2. 2.

   Peel and finely chop onions and garlic. Wash, trim, deseed if desired, and slice chilies into rings. Mix onions, garlic, chili, grated ginger, and ground almonds together.

3. 3.

   Melt ghee in a pot, add cardamom, cinnamon, cumin, and coriander, sauté briefly. Add the prepared onion-spice mixture along with lime and curry leaves, stir for 2–3 minutes. Then pour in coconut milk and the chicken with its marination; simmer the Chicken Korma for about 45 minutes. Season with salt and honey, fold in chopped almonds, serve in bowls. Wash celery, dry, finely dice, and sprinkle over the Indian chicken curry.