An authentic Korma;
Cover the 600/800 chicken with 2/3 tablespoons natural yogurt, season and refrigerate.
Finely chop an onion, 2 cloves of garlic and a 20gm of fresh ginger.
Gently fry the above 10/15 mins until soft, keep stirring.
Now crush the seeds of 12 cardamom pods, 1 tbsp of ground cumin, 1 tbsp ground coriander. Half a teaspoon of ground turmeric. Crush and mix these and add to the pan.
Now add one finely chopped red chilli pepper, I bay leaf and 4 cloves.
Cook this for 5 mins stirring.
Now discard the bay leaf and cloves.
Add a tbsp if plain flour to the pan and 1 teaspoon of caster sugar.
Slowly add 300 ml chicken stock stirring.
After 10 minutes blitz this with a stick blender.
Drain the chicken, chop chicken not now the size chunks and fry to brown in a non stick pan with a little oil.
Now add the sauce and simmer for 10/15 mins add cream or coconut milk to taste and serve with fresh coriander.
4 people.