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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces and season with salt. Set aside.
- 2
- 3
Add Spices
Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes until fragrant.
- 4
Cook the Chicken
Add the seasoned chicken pieces to the pot and stir to coat with the spices. Cook until the chicken is browned on all sides, about 5-6 minutes.
- 5
Add Coconut Milk
Pour in the coconut milk, stirring to combine. Bring to a gentle simmer and reduce the heat to low. Cover and let it cook for about 20-25 minutes, or until the chicken is fully cooked and tender.
- 6
Finish and Serve
Taste and adjust seasoning with salt as needed. Garnish with chopped cilantro before serving. Enjoy your Chicken Korma hot with gluten-free rice or naan.
