---
title: "Korma"
draft: false
---

Prep Time: 15 minutes

Cook Time: 40 minutes

## Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 1/2 cup raw almonds
- 0.75 cup heavy whipping cream
- 0.75 cup unsweetened canned coconut milk
- 14 oz can of tomatos
- 1 tablespoon brown sugar
- 2 tablespoons of chilli powder
- 1 tablespoon ginger
- 1 tablespoon curry powder (don't have any)
- 2 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- dash of nutmeg
- Carrots
- Cooked Chicken (Optional)
- Cooked Chickpeas

## Recipe

1. Start rice in rice cooker. Same volumetric ratio of rice to water.
2. Butter the pan and start sauteeing the onions
3. Meanwhile, start making the sauce. First by grinding all the almonds into a powder.
4. Then take the almond powder, along with all the liquids and spices and blend them together.
5. Once the onions are down sauteeing, add the sauce blend to the skillet to cook for 30 minutes.
6. Add chicken and chickpeas to sauce to warm up for another 10 minutes.
7. Serve.