Chicken Korma

From Ars Cookbook

Submitted by Al

Ingredients

Note: All ingredients are listed with the original metric measurements, and the converted english measurements. Use metric measurements for best results.

• 650 g (1-1/2 lbs) chicken or turkey
• 568 ml (~2-1/2 cups) cream (double)
• 1 tsp garam masala made into paste with a little water
• 250ml (~1 cup) chicken stock
• 2 large onions (chopped)
• Salt & pepper to taste
• Olive oil to suit

Paste

• 2 garlic cloves
• 6 tbsp chicken stock
• 1 tsp ground cardomon
• 1 tsp cinnamon
• 1 tsp coriander
• 2 tsp ground cumin

Directions

1. Fry Onion in Olive oil
2. Mix garlic cloves, 6 tbsp chicken stock, cardomon, cinnamon, coriander, and cumin into a paste and add chopped meat
3. Fry up meat pieces.
4. Add to onions and add garam masala.
5. Add cream and 250 ml (~1 cup) chicken stock, and boil down for a few hours until colour and consistency change.
6. Serve with rice, 100 g (~3.5 oz, or 1/2 cup) per person.