Chicken Korma

Ingredients:

• 3 lbs. whole chicken cut into small pieces
• 1 medium-size onion cut into thin slices
• 2 tablespoons of crushed tomatoes or 3 medium size tomatoes peeled and cut into small pieces
• 1 tablespoon of freshly ground garlic
  
• 1 tablespoon of freshly ground  ginger
• 2 tablespoons of plain yogurt
• 1/5 cup of cooking oil
• 1 teaspoon sea salt or according to your taste
• 1 teaspoon chili powder
• 1 teaspoon of cumin powder
•  pinch of clove powder
• 1 teaspoon of turmeric powder
  
• 1 teaspoon of korma masala
• 1/5 cup peeled split almonds for garnishing

Directions:

Take deep cooking pot on medium heat add onion slices and cooking oil. Let it cook until onion becomes translucent,

Add garlic and stir. 

After 30 seconds add all the chicken pieces and stir. 

Cover the pot with its lid and let it cook for 20 minutes, during this stir 2 times.

Uncover the pot let all the water dry then add the spices and ginger.

 

Stir once more after 2 minutes and add tomatoes and yogurt and stir 1 to 2  times.

After about 5 to 6 minutes, oil will begin separating.

Then add 2 cups of water. Let it cook for 10 more minutes and then turn off the heat. 

Put the korma in the serving dish garnish with peeled split almonds. Serve with naan or vegetable rice or plain boiled rice.