Bangladesh Kurma or Korma

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken breast - skinned and
		- cubed
6 tablespoons	90ml	Butter - ghee or vegetable
		Oil
1 teaspoon	5ml	Saffron ground or yellow food
		- coloring
4 tablespoons	60ml	Milk
4 teaspoons	20ml	Garlic puree
8 tablespoons	120ml	Onion puree
2 teaspoons	10ml	Garam masala 2 1/2 oz natural
		- yoghurt
5		Double cream
2 tablespoons	30ml	Ground almonds
20		Saffron strands - (abt 1/10 gram)
		Salt to taste
		Garnish
2 tablespoons	30ml	Chopped fresh coriander leaves - (cilantro)
30		Almonds whole - roasted

Recipe Instructions

1. Heat the gee and mix the saffron powder or coloring with milk. 2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked. 4. Add the yogurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary. 5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon. 6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediately.

Source:
http://members.tripod.com/~Amma/

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