Easy Chicken Korma

By polloazul

Ingredients

• 1/2 cup almond slices or slivers
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons minced or grated ginger
• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 1/2 cups plain yogurt
• 1 dried bay leaf
• 2 teaspoons light brown sugar
• 1/2 teaspoon salt, plus more if needed
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon chopped cilantro (if needed)

Preparation

Step 1

Grind 1/2 of the almonds in a spice grinder or with a mortar and pestle, reserving the other half until Step 4.
In a small bowl, combine the ground almonds, cumin, coriander, cardamom, cayenne pepper, paprika, cinnamon, and cloves.
Heat the vegetable oil in a large skillet (14″ is ideal) or Dutch oven over medium-high heat. Add the onion and sauté until translucent and golden, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the chicken and sauté, stirring occasionally, until it’s mostly white, about 2 minutes. Add the almond-spice mix and stir to coat the chicken and onions.
Add the yogurt, bay leaf, and brown sugar and allow the chicken to simmer for another 3 to 4 minutes, until the chicken is fully cooked and the sauce has thickened. Add the salt and pepper and adjust with more salt if needed. Transfer to a serving dish, garnish with the remaining almond slices and chopped cilantro, and serve.