Simple Indian Chicken Korma - cooking recipe

Ingredients

1/4 cup margarine
2 skinless, boneless chicken breasts, chopped
1 small onion, chopped
1 clove garlic, chopped
1 cup boiling water, or as needed
1 cube chicken bouillon (such as Oxo(R))
1 tablespoon unsweetened coconut cream
2 teaspoons curry powder, or more to taste
1/2 (8 ounce) container plain yogurt

Preparation

Melt margarine in a large saucepan over medium heat until sizzling, about 1 minute. Add chicken and cook until no longer pink inside and juices run clear, 3 to 5 minutes.
Add onion and garlic to the saucepan and cook until soft, about 5 minutes. Combine water and bouillon cube in a bowl and stir to dissolve. Pour into saucepan. Add coconut cream and curry powder and stir to combine. Bring to a boil, about 5 minutes. Reduce heat to a simmer, cover saucepan, and cook about 30 minutes.
Remove from heat and stir yogurt into the saucepan. Mix well before serving.