Chicken Bangladesh Korma
Ingredients
1-1/2 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 puree
8 Tbsp. onion puree
2 tsp. garam masala
2-1/2 oz. natural yoghurt
1/4 pint double cream
2 Tbsp. ground almonds
20 saffron strands
salt to taste
Garnish:
2 Tbsp. chopped fresh coriander leaves (cilantro)
30 almonds whole, roasted
Cooking Instructions
Heat 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 stirfry 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 garam masala and stir-fry for 2 more minutes. 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 tsp.. 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 coriander, almonds, and serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)