1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Combine the chopped onion and red chili (ADC: original recipe says to puree, I think unnecessary if onion is grated)
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chili paste and stir fry for 10 minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10 minutes.
8. Add the coconut milk and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
**this isn?t the most authentic korma recipe, but its pretty good anyway. The ground almonds thicken and flavor the sauce. I added too much water and so increased the amount of ground almonds. Also, it will thicken as it cools. Grating the onion and ginger make a difference so don?t just chop! Served in small bowls, it?s a nice bright yellow, so might be nice to serve guests. The taste is very good too.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 5|
|Calories from Fat: 64 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 116.1mg||36 %|
|Sodium 184.4mg||6 %|
|Potassium 718.3mg||19 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.7g|
|Protein 48.6g||69 %|
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Calories per serving: 303
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