Recipe - Bangladesh Kurma Or Korma

1 One half pound Chicken breast, skinned and

cubed 6 tablespoon Butter, ghee or vegetable oil 1 teaspoon Saffron ground or
yellow food
coloring 4 tablespoon Milk 4 teaspoon Garlic puree 8 tablespoon Onion puree 2 teaspoon Garam
Masala 2 One half ounce Natural
Yoghurt 5 fl Double Cream 2 tablespoon Ground Almonds 20 Saffron strands (abt
1/10 gram)
Salt to taste ~Garnish 2 tb
Chopped fresh Coriander leaves (Cilantro) 30 Almonds whole, roasted

1. Heat the gee and mix the saffron powder or coloring with milk. 2. Heat
the oil and quickly 'seal' the chicken cubes by turning frequently for 2
minutes, then add the yellow milk and stirfri for 2 minutes. 3. Add the
garlic and stirfry for 1 minute, then add onion and stirfry for 3 minutes
~ enough to remove the moisture content. Now add the garam masala and
stirfry for 2 more minutes. Your total frying time is around 10 minutes,
and the chicken is half cooked. 4. Add the yoghurt, cream and ground
almonds and when it starts to simmer turn the heat down and stirfry for 10
minutes more to ensure it does not stick, adding milk or water as
necessary. 5. Place saffron strands in a little warm water and extract as
much color as you can by gently mashing with a teaspoon. 6. 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 immediatley.