Chicken Korma

I recently learned how to make this delicious meal. Here is my recipe. *note- it may sound unconventional to some Indian cooking enthusiasts, but it tastes great!

Chicken Korma:
Serves 2

Ingredients.

2 large chicken breasts, chopped into semi thin pieces
1 onion, finely chopped
2 Tbl spoons olive oil
2 cloves minced garlic
Tumeric spice
Garam-Masala spice
Ground Cardamom spice
Curry powder
hot chili powder
Ground Cumin
Cinnamon
Ground coriander
3/4 cup of coconut milk


Using a large non-stick skillet, heat the olive oil at medium/high heat for approx. 1 min. Add the finely chopped onion and garlic and cook for about 2 min, constantly stirring to prevent burning. Then add the chicken pieces and cook everything for an additional 5 min, or until both sides of the chicken have hardly any pink left. liberally and equally spice the chicken with Tumeric, Garam-masala, and curry powder (about 1 tablespoon of each). Continue stirring and moving the chicken. Add then a slight sprinkle (1 teaspoon) of cardamom, hot Chili powder, and ground Cumin. Stir the chicken until the spices are evenly distributed, but not for longer than 3 min. Add the 3/4 cup of coconut milk and stir. Once the coconut milk has been distributed and its of an orange color (no more white), add a second wave of the above mentioned spices: Tumeric, Garam-masala, and curry powder (about 1 tablespoon of each) and a slight sprinkle (1 teaspoon) of cardamom, hot Chili powder, and ground Cumin. Stir all of the spices in with the mixture. Now add a dash of ground coriander, and cinnamon. Stir and cover for appox 7-10 min on a medium heat. You will want to stir it a few times after covering to avoid The sides from burning. After the 7-10 minutes and the sauce has thickened it is ready to be removed from heat and served with basmati rice.