Chicken Korma

Cut chicken breast into 1.5-inch cubes. Dice onion finely and mince garlic and ginger.

In a small bowl, mix 0.5 cup yogurt with 1 tsp garam masala, 0.5 tsp turmeric, salt, and pepper. Toss chicken in this marinade and set aside for 15 minutes while you prepare other ingredients.

Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add diced onion and sauté for 5–6 minutes until softened and lightly golden, stirring occasionally.

Stir in minced garlic and ginger, cooking for 1 minute until fragrant.

Add the marinated chicken (along with any remaining marinade) and cook for 4–5 minutes, stirring, until the chicken begins to turn opaque on the outside.

Pour in the canned coconut milk and chicken broth, stirring to combine.

Stir in 1 tsp cumin, 1 tsp garam masala, and honey (if using). Taste and adjust seasoning with salt and pepper.

Bring the mixture to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 20–25 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.

Stir in the remaining 0.5 cup yogurt, a few tablespoons at a time, to maintain a creamy texture. Do not boil once yogurt is added, or it may separate.

Serve hot over cooked basmati or jasmine rice, garnished with fresh cilantro.