Chicken Korma
Ingredients:
1 chicken, weighing
1.3 kg/3 lb
225 g/8 oz ghee or butter
3 onions, thinly sliced
1 garlic clove, crushed
2.5-cm/1-inch piece fresh ginger, grated
1 tsp mild chilli powder
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp salt
1 tbsp gram flour
125 mV4 fl oz milk
500 ml/18 fl oz double cream
fresh coriander leaves, to garnish
freshly cooked rice, to serve
Methods:
1. 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 125ml of the cooking liquid. Remove and discard the skin and bones. Cut the flesh into into bite-sized pieces.
2. 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 ginger, chili powder, turmeric, ground coriander, Cardamom, Cinnamon and Salt and cook for a further 5 minutes. Add the chicken and the reserved cooking liquid. Cook for 2 minutes.
3. 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 25 minutes. Stir in the cream, cover and simmer for a further 15 minutes.
4. Garnish with coriander leaves and serve with freshly cooked rice.