Bangladeshi chicken korma recipe
 This slow-cooked chicken korma is more authentic than the rich restaurant style. The sweetness comes from caramelised onions rather than cream. 1 head garlic, cloves separated and peeled100g/3½oz fresh root ginger, peeled 3 tbsp vegetable oil5 tbsp ghee8 cardamom pods 4 bay leaves4 cinnamon sticks5 onions, finely chopped1 tbsp salt1 whole chicken, jointed, skin removed steamed pilau rice, to serve 1 head garlic, cloves separated and peeled 100g/3½oz fresh root ginger, peeled 3 tbsp vegetable oil 5 tbsp ghee 8 cardamom pods 4 bay leaves 4 cinnamon sticks 5 onions, finely chopped 1 tbsp salt 1 whole chicken, jointed, skin removed steamed pilau rice, to serve Method Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor.Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks.Add the onions and fry for 4-5 minutes, or until slightly browned.Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated.Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes.Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce.Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.)Serve in bowls with steamed pilau rice. Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks. Add the onions and fry for 4-5 minutes, or until slightly browned. Add the onions and fry for 4-5 minutes, or until slightly browned. Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated. Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated. Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes. Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes. Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce. Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce. Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.) Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.) Serve in bowls with steamed pilau rice. Serve in bowls with steamed pilau rice.