Madhur Jaffrey's chicken korma recipe
 No relation to the yellow takeaway korma, Madhur Jaffrey's chicken korma is heady with spices and rich with just a drop of cream. 5-6 garlic cloves, coarsely chopped2.5cm/1in piece fresh root ginger, chopped50g/2oz flaked almonds150ml/¼ pint water5 tbsp olive or groundnut oil2 bay leaves8 cardamom pods, lightly crushed4 cloves2.5cm/1in piece cinnamon stick1 onion, finely chopped1 tbsp ground cumin1 tbsp ground coriander¼ tsp chilli powder1 tbsp tomato purée1¼ tsp salt½ tbsp garam masala3 tbsp double cream1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre) 5-6 garlic cloves, coarsely chopped 2.5cm/1in piece fresh root ginger, chopped 50g/2oz flaked almonds 150ml/¼ pint water 5 tbsp olive or groundnut oil 2 bay leaves 8 cardamom pods, lightly crushed 4 cloves 2.5cm/1in piece cinnamon stick 1 onion, finely chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼ tsp chilli powder 1 tbsp tomato purée 1¼ tsp salt ½ tbsp garam masala 3 tbsp double cream 1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre) Method Put the garlic, ginger and almonds into the bowl of a food processor.Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending).Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil).Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown.Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned.Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer.Add the salt, garam masala, cream and remaining water and stir together.Add the chicken pieces and stir to coat them with the spice paste.Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking.Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. Put the garlic, ginger and almonds into the bowl of a food processor. Put the garlic, ginger and almonds into the bowl of a food processor. Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending). Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending). Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the salt, garam masala, cream and remaining water and stir together. Add the salt, garam masala, cream and remaining water and stir together. Add the chicken pieces and stir to coat them with the spice paste. Add the chicken pieces and stir to coat them with the spice paste. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables.