Chicken Korma - 3

Recipe Ingredients

		Part A
4		Onions peeled and chopped (medium)
2 lbs	908g / 32oz	Boned chicken - cut into 1 inch pieces
1 teaspoon	5ml	Garlic paste
1 teaspoon	5ml	Ginger paste
4		Bay leaves
4		Green cardamom seeds
2		Cinnamon stick about 2 inches long
		Salt to taste
1		Turmeric powder
1/2 lb	227g / 8oz	Butter or ghee
3 tablespoons	45ml	Cooking oil
1 cup	237ml	Water
		Part B
1/2		Fresh cream - (single)
1 cup	237ml	Fresh milk
1 tablespoon	15ml	Coconut flour
2 teaspoons	10ml	Sugar

Recipe Instructions

Method: Mix all the ingredients together from part A in a boiling pot or heavy based saucepan.

Start cooking over a high flame uncovered, cook for about 10 minutes stirring frequently with a wooden spoon, turn the flame to medium and continue to cook for another 15 minutes stirring frequently.

Now pour in the contents of part B and stir again, continue to cook for another 10 minutes stirring occasionally but very gently .

Now turn the flame to very low, cover with its lid and continue to cook for another 25 minutes, during this time do not remove the lid and do not stir.

After this time remove from the heat and allow to rest for ten minutes.

Serve with rice or any sort of bread or even chips!

Source:
Bill Wight

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