My Chicken Korma

• 250 grams chicken breast
• 2 teaspoons ginger garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 2 teaspoons ground almond
• 1/2 teaspoon poppy seeds
• 1 cup coconut milk
• 1 tablespoon oil
• salt to taste
• 4 raisins

1. Cut the chicken breasts into small pieces.
2. Heat Oil in a pan. Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.
3. Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.
4. Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins.
5. Cover the pan and let the chicken cook with occasional stirring.
6. Serve with basmati rice.

chicken breast, ginger garlic, cumin powder, coriander powder, ground almond, poppy seeds, coconut milk, oil, salt, raisins

Taken from www.yummly.com/recipe/My-Chicken-Korma-1665851 (may not work)