Chicken korma

Ingredients:

• 0.7 kg skinless and boneless chicken thighs, cut into 4 pieces
• 1 can (400 g) coconut milk (do not shake)
• 1 tbsp. l. Madras curry
• 1/4 cup sliced ​​almonds
• 1 small onion, coarsely chopped
• 2.5 cm ginger root, peeled and chopped
• 2 cloves of garlic
• 2 plum tomatoes, coarsely chopped
• 1 tbsp. Basmati rice
• 220g thin green beans, trimmed and halved
• 0.5 cup chopped fresh cilantro

Preparation:

1. Skim 1 tablespoon of the cream from the surface of the coconut milk. Combine it in a bowl with the chicken, 1.5 teaspoons of curry powder, and a generous pinch of salt and black pepper. Set aside for 10 minutes.
2. Meanwhile, lightly toast the almonds in a large, wide saucepan over medium heat. Transfer to a bowl and set the saucepan aside. In a food processor, combine the onion, ginger, garlic, and half the almonds; process until finely chopped.
3. In a saucepan over medium-high heat, heat 2 tablespoons coconut cream. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Add the tomatoes and the remaining 1.5 teaspoons curry powder; cook until softened, 2 minutes. Add the chicken, the remaining coconut milk, and the canned cream. Cover and simmer until the chicken is cooked through, 10 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes.
4. Meanwhile, cook the rice according to the label directions. Microwave the green beans, covered, until bright green, about 3 minutes. Stir the green beans and half the cilantro into the chicken mixture, season with salt and pepper to taste. Serve over the rice, garnished with the remaining almonds and cilantro.