- Place onions, garlic, chilis, water and ginger in a blender or food processor; purée until smooth. Set aside.
- Melt the butter in a large saucepan set over medium-high heat. Add the coriander, cumin, garam masala, cardamom and cinnamon. Cook, stirring constantly for 2 minutes or until fragrant. Add the onion mixture. Cook for 5 minutes or until bubbling. Add tomatoes, stock, almond butter, salt and pepper. Bring to a boil and simmer for 30 minutes.
- Whisk the sour cream with the cornstarch; stir into the sauce mixture and simmer for 10 minutes or until heated through and sauce is thickened. Cool and reserve in the refrigerator for up to 3 days.
Chicken & Vegetable Korma (Single Serving):
- Melt butter in a large skillet set over medium-high heat. Season chicken all over with salt and pepper. Brown chicken. Add the chopped vegetables to the saucepan. Sauté until tender-crisp. Stir in the korma sauce and peas; cook until heated through. Serve over steamed basmati rice with lime wedges, chopped fresh coriander and Naan on the side.