Korma

Ingredients:

• 1 lb chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup canned tomato sauce
• 1/4 cup heavy cream
• Salt, to taste
• Cilantro, for garnish (optional)
• Rice or naan, for serving

Instructions:

1. In a large bowl, combine the chicken, yogurt, turmeric, coriander, cumin, garam masala, cinnamon, ground ginger, and cayenne pepper. Make sure the chicken is well coated with the spices. Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and grated ginger and cook for another minute.
3. Remove the chicken from the marinade, shaking off any excess. Add the chicken to the skillet and cook until lightly browned, about 5 minutes.
4. Add the tomato sauce and bring to a simmer. Let it cook