1 green chile, most seeds and ribs removed, minced
2" piece of ginger, peeled and minced
½ cup cilantro, chopped
15 oz can chick peas, drained and rinsed
1 tbsp vegetable oil
1 tbsp butter
½ cup mild curry paste
14 oz can coconut milk
7 oz water
¼ cup sliced almonds
basmati rice
Method
Prepare basmati rice according to package.
Meanwhile,, heat 1 tablespoon butter and 1 tablespoon oil over medium heat in a large skillet. Add onions, chile and ginger. Saute until onions are translucent, roughly 8-10 minutes. Add the chopped cilantro and stir. Add chicken to the skillet and cook for a few minutes, turning the pieces over to allow both sides to lightly brown. After about 4 minutes add the curry paste, coconut milk, chick peas and half the sliced almonds. Fill up half of the empty can of coconut milk with water and add to the skillet. Stir to combine all ingredients. Bring to a boil. Reduce heat and simmer for approximately 30 minutes. Add a touch more water if necessary.
Serve over basmati rice.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/12/01/chicken-korma/