Spicy Chicken Korma

• 2 clove garlic
• 1 piece ginger
• 1/2 tsp cayenne pepper
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 large green chilli (leave seeds in)
• 3 tbsp dessicated coconut
• 2 tbsp ground almond
• 1 tsp ground coriander
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 piece ginger
• 2 medium onion, chopped
• 2 medium red chilli
• 1 tsp ground coriander
• 1 can coconut milk
• 1 can chick peas
• 3 large chicken breasts
• 2 tbsp dessicated coconut
• 1 tbsp almond flakes
• 1 tbsp butter

1. Toast the cumin and coriander seeds for 1/2 mins in a hot pan with a little bit of oil
2. Add all ingredients from the paste to a food processor and process until you are left with a paste.
3. Add water if necessary.
4. Put paste to one side.
5. Melt butter in large pan
6. Add ginger, onion, chilli and coriander and cook for 10mins
7. Add the chicken, curry paste, dessicated coconut and mix so chicken is covered
8. Add the chick peas and coconut milk
9. Bring to the boil, and cook for 40mins
10. Add almond flakes to serve with rice

clove garlic, ginger, cayenne pepper, garam masala, salt, olive oil, tomato, green chilli, coconut, ground almond, ground coriander, cumin seeds, coriander seeds, ginger, onion, red chilli, ground coriander, coconut milk, chick peas, chicken breasts, coconut, almond flakes, butter

Taken from cookpad.com/us/recipes/340239-spicy-chicken-korma (may not work)