Step 1

Heat the ghee in a large frying pan over a medium heat, until hot.

Step 2

Add the onion and cook for 5 minutes, stirring often, until softened.

Step 3

Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.

Step 4

Add the 2 cloves of minced garlic, 2 tsp of minced ginger, 1 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/4 tsp salt, 1/4 tsp white pepper and 2 tbsp tomato puree.

Step 5

Cook for 2 minutes, stirring, until the chicken is coated.

Step 6

Add the 120ml (1/2 cup) yogurt, 120ml (1/2 cup) coconut cream, 2 tbsp ground almonds and 1 tbsp sugar.

Step 7

Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.

Step 8

Stir in the 60ml (4 tbap) double (heavy) cream and turn off the heat.

Step 9

Serve the korma topped with fresh coriander (cilantro).

Step 10

Serve with rice and/or chapati.