Chicken Korma

Recipe Ingredients:

1 kg chicken

225 gm ghee/butter

3 onions, thinly sliced

1 garlic clove, crushed

1 inch fresh ginger, grated

1 tbsp mild chilli powder

1 tbsp ground turmeric

1 tbsp ground coriander

1/2 tbsp ground cinnamon

1/2 tbsp ground cardamom

1 tbsp gram flour

125 ml milk

500gm double cream

Fresh coriander leaves to garnish

Salt (according to taste)

How to Prepare:

Put the chicken into a large saucepan, cover with water and bring to the boil. Reduce the heat, cover and simmer for 30 minutes. Remove from the heat, lift out the chicken and set aside to cool. Reserve 125 ml of the cooking liquid. Remove and discard the bones. Cut the flesh into bite-sized pieces.

Heat the ghee in a large saucepan over a medium heat. Add the onions and garlic and cook, stirring, for 3 minutes, or until softened. Add the ginger, chilli powder, turmeric, ground coriander, cardamom, cinnamon and salt and cook for further 5 minutes. Add the Chicken and reserved cooking liquid. Cook for 2 minutes.

Blend the flour with a little of the milk and add to the pan, then stir in the remaining milk. Bring to the boil, stirring, then reduce the heat, cover and simmer for a further 15 minutes. Garnish with coriander leaves.

Serving Suggestions:

Serve with hot rice.