Chicken Korma

• 13 1/2 ounces coconut milk
• 150 ml double cream
• 2 chicken breasts
• salt and pepper
• 1 pinch sugar
• 3 onions
• 2 garlic cloves
• gingerroot, half a thumb
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon black peppercorns
• 2 cardamom pods
• 1 clove
• 1 teaspoon turmeric
• 1 teaspoon garam masala (optional)
• chili powder
• sunflower oil or ghee
• 1 lime, juice of

1. Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
2. Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
3. Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
4. Serve with fresh coriander and rice.

coconut milk, cream, chicken breasts, salt, sugar, onions, garlic, gingerroot, cumin seeds, coriander seeds, black peppercorns, cardamom pods, clove, turmeric, garam masala, chili powder, sunflower oil, lime

Taken from www.food.com/recipe/chicken-korma-315761 (may not work)