Quick Chicken Korma

Cut the 150 gr Chicken Fillet into bite-sized cubes and toss with ¹/₄ tsp Table salt, then finely dice the ¹/₂ head Onions, finely grate the 1 clove Garlic and peeled 5 gr Ginger root, and finely chop the .

Heat ³/₄ tbsp Sunflower oil in a wide skillet over medium-high heat.

Add the seasoned chicken pieces to the hot oil and sear for 4 minutes until golden on the outside, then transfer them to a plate.

In the same skillet, cook the diced ¹/₂ head Onions over medium heat for 4 minutes until soft, then stir in the grated 1 clove Garlic and 5 gr Ginger root for 1 minute until fragrant.

Sprinkle in ¹/₂ tsp Ground cumin, ¹/₂ tsp Coriander (ground), 1 tsp Turmeric, and ¹/₂ tsp Ground Cinnamon, stirring continuously for 30 seconds to lightly toast the spices.

Reduce heat to low, gradually whisk in 40 gr Strained Yogurt, 10 gr Almonds, 50 gr Chicken Broth Cubes, and the remaining ¹/₄ tsp Table salt until a smooth sauce forms.

Return the seared chicken along with any rested juices back into the sauce and simmer gently on low heat for 8 minutes until cooked through.

Pour in 40 ml Dairy Cooking Cream, melt in 1 ³/₄ tsp Butter over low heat for 2 minutes without boiling, then finish by scattering the chopped on top.