CHICKEN KORMA

Preparation Method :

• Using a sharp knife, remove any visible fat from the chicken breast portions and cut the meat into small cubes.
• Put the garlic and ginger into a food processor or blender with 2 tablespoon water and process to a smooth, creamy paste.
• Heat the oil in a large heavy pan and cook the chicken cubes until browned on all sides. Remove the chicken cubes with a slotted spoon and set aside.
• Add the cardamom pods and fry for 1- 2 minutes. Add the onion and fry for a further 5 minutes.
• Stir in the garlic and ginger paste with cumin and salt ,cook for further 5 minutes.
• Add half the yogurt, stirring in a tablespoonful at a time and cook over a low heat, until it has all been absorbed.
• Return the chicken to the pan. Cover and simmer over a low heat for 5 minutes or until the chicken is tender.
• Add the remaining yogurt and simmer for a further 5 minutes. Garnish with toasted almonds and coriander and serve with rice.