Prep aromatics: Finely chop onion, garlic, and ginger.

​

Sauté: Heat oil or butter in a pan and sauté the aromatics until soft and fragrant.

​

Toast almonds: Lightly toast almonds in a separate pan or oven until golden; set aside.

​

Add chicken: Cut chicken thighs into bite-sized pieces and add to the pan, browning lightly.

​

Add yogurt & spice: Stir in yogurt and Korma spice mix, coating the chicken evenly.

​

Simmer: Add cream and a bit of water if needed; simmer until chicken is tender and sauce thickens.

​

Blend almonds: Grind the toasted almonds into a coarse powder and stir into the curry for richness.

​

Cook rice: While curry simmers, cook basmati rice until fluffy.

​

Adjust seasoning: Taste and add salt or extra spices as needed.

​

Serve or package: Plate chicken korma with rice or portion into containers for delivery.