Bangladesh Kurma or Korma

==Ingredients==
* 1½ lb chicken breast, skinned and
* cubed 6 tbsp butter, ghee or vegetable oil
* 1 tsp saffron ground or yellow food coloring
* 4 tbsp milk
* 4 tsp garlic purée
* 8 tbsp onion purée
* 2 tsp garam masala
* 2½ oz natural yoghurt
* 5 fl. oz double cream
* 2 tbsp ground almonds
* 20 saffron strands (about 1/10 gram)
* salt to taste
* garnish - 2 tbsp chopped fresh coriander leaves (cilantro)
* 30 almonds whole, roasted
==Directions==
# Heat the gee and mix the saffron powder or coloring with milk.
# Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fry for 2 minutes.
# Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes enough to remove the moisture content.
# Now add the garam masala and stir-fry for 2 more minutes.
# Your total frying time is around 10 minutes, and the chicken is half cooked.
# Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
# Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
# Check that the chicken is cooked right through by cutting a large piece across.
# Simmer on if required.
# Just prior to serving add the saffron and salt to taste.
# Garnish with the coriander and almonds, and serve immediately.
Category:Bangladeshi Meat Dishes
Category:Almond Recipes
Category:Chicken breast Recipes
Category:Clarified butter Recipes
Category:Double cream Recipes
Category:Garam masala Recipes
Category:Garlic Recipes
Category:Onion Recipes
Category:Yogurt Recipes