Recipes

Chicken Korma

1/4 tsp of saffron threads

3tbsp veg oil

1tbsp of ghee(substitute veg oil if ya cant find)

5 cloves

6 cardamom pods - split open

1.5 inch stick of cinnamon

1 onion - finely chopped(diced)

1 inch piece of ginger,peeled and chopped

6 garlic cloves,peeled and chopped

1lb - 1.5lb chicken,cut into cubes

1/2 tsp of chilli powder

1tsp ground coriander

1/2 tsp garam masala

You need Brown onion paste,Here is the stuff for it

1 Med onion,Sliced

Pinch salt.

1tsp veg oil

Also need Nut paste,Here is the stuff for it

1tbsp cashew nuts

1tbsp blanched almonds

Final stuff

1/3 cup coconut milk

1/3 cup heavy whipping cream

1tbsp chopped cilantro leaves

Directions

First off,Make your brown onion paste.

Simply chop the onion,Sprinkle a small amount of salt onto the chopped onion and let it sit for 30 minutes.

After its sat,Place into a frying pan and fry it slowly....Fry it till its deep golden brown,DONT burn the onion.....This may take ya 45 minutes or so but is well worth it!

When the onion is a nice deep golden brown colour....Take it off the heat and let it cool down....

Once cooled,Add 2 tbsp of water,Place the mix into a blender and blend to a paste...YUM!

Place this sauce to one side for now.....

Now make your nut paste

Boil your cashews and almonds in water for 30 minutes.At 30 minutes,Remove the nuts and save 4tbsp

of the nutty water.

Place the boiled nuts and 4tbsp water into a blender and whizz untill smooth.....Put aside.

Main ingredients.

Put your saffron threads into a small bowl and add 2 tbsp of HOT water,Leave to sit.

(The water will start to become coloured) - Leave this for at least ten minutes....

Heat your wok or frying pan.....

Add veg oil,Stir in your cloves,cardamom and cinnamon(low to med heat) fry for a minute or so.

Now add your chopped onion(The diced one - There are two onions in this receipe,One diced and one that you should have already fried / blended....)

Cook for about 5 minutes till the onion is soft but not coloured,Again a low to med heat.

Put the garlic and ginger into a blender,Add 2tbsp of water if needed,Blend to a fine paste.

Once blended,Add the garlic / ginger paste to the pan.

Now add your nut paste and continue to cook(2-3 minutes)

Now add your chicken pieces,Chilli powder,Coriander and garam masala.

Cook this for 5 minutes or so....

At this stage,Add 1/2 cup of water and turn down the heat....This will cook the chicken thru.....If the mixture starts to dry out and stick to your pan then add a small amount more water....

After 5 minutes of cooking your chicken,Add the onion paste,Cook for a further 5 minutes or so.

Taste the curry at this stage....Add a small amount of sugar if it needs it....

Keeping on a low heat,Add the coconut milk and cream to the pan and stir in well.

Finally,Grab the smal bowl with the saffron and 2tbsp of water,Add this to the curry to give it the correct colour....Sprinkle with chopped cilantro to finish!

With thanks to Mark from www.friendlyyamaha.com