Simple Indian Chicken Korma

• 1/4 cup margarine
• 2 skinless, boneless chicken breasts, chopped
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 cup boiling water, or as needed
• 1 cube chicken bouillon (such as Oxo(R))
• 1 tablespoon unsweetened coconut cream
• 2 teaspoons curry powder, or more to taste
• 1/2 (8 ounce) container plain yogurt

1. Melt margarine in a large saucepan over medium heat until sizzling, about 1 minute. Add chicken and cook until no longer pink inside and juices run clear, 3 to 5 minutes.
2. Add onion and garlic to the saucepan and cook until soft, about 5 minutes. Combine water and bouillon cube in a bowl and stir to dissolve. Pour into saucepan. Add coconut cream and curry powder and stir to combine. Bring to a boil, about 5 minutes. Reduce heat to a simmer, cover saucepan, and cook about 30 minutes.
3. Remove from heat and stir yogurt into the saucepan. Mix well before serving.

margarine, skinless, onion, clove garlic, boiling water, chicken bouillon, unsweetened coconut cream, curry powder, yogurt

Taken from www.allrecipes.com/recipe/268483/simple-indian-chicken-korma/ (may not work)