Instructions

• Prepare ingredients: peel and roughly chop 1 small onion; peel 4 cloves garlic; measure 3 tablespoons (60 g) almond butter and ½ cup water; measure each spice (½ teaspoon cardamom, ½ teaspoon cinnamon, optional pinch chilli — start with ¼ teaspoon if using, 1 teaspoon coriander, ½ teaspoon ginger, ½ teaspoon paprika, ½ teaspoon turmeric). If using chicken, cube 700 g chicken breast or boneless thighs into 1–2 cm pieces. If using canned chickpeas, drain the 400 g can(s).
• Make the korma paste: in a blender or food processor combine the chopped onion, garlic, 3 tbsp almond butter, ½ cup water, and all the measured spices. Blitz until a smooth paste forms.
• Heat a large frypan over medium heat. Add the korma paste to the dry pan and cook, stirring frequently, for 2–5 minutes until the paste is fragrant and begins to thicken.
• Add protein: - If using only chicken (700 g): add the cubed chicken to the pan, stir to coat each piece thoroughly in the paste, and cook until the outside is sealed/opaque (about 5–8 minutes). - If using a mix (reduce chicken to 500 g + 1 × 400 g can chickpeas): add the 500 g cubed chicken and proceed as above; do not add the chickpeas yet. - If using chickpeas only (substitute chicken with 2 × 400 g drained chickpea cans): do not add chicken; instead add the drained chickpeas in step 5.
• Add 400 ml coconut cream to the pan and stir to combine with the paste and protein. Bring to a gentle simmer, then reduce heat to low.
• Simmer: - For chicken (700 g) or chicken + chickpeas (500 g chicken): simmer gently, partially covered, for approximately 20 minutes until the chicken is cooked through and the sauce has darkened and thickened. If using the 400 g can of chickpeas with 500 g chicken, add the drained chickpeas in the last 5 minutes of simmering to heat through. - For chickpeas only (2 × 400 g cans): simmer the drained chickpeas in the coconut-cream sauce for about 10–15 minutes to warm and allow flavors to meld.
• Check doneness: ensure chicken is fully cooked (no pink inside) or chickpeas are heated through and the sauce has thickened to your liking. Adjust cooking time a few minutes as needed.