Murgh Korma

• 6 tbsp vegetable oil
• 3 bay leaves
• 2" piece cinnamon stick
• 8 cardamom pods
• 4 cloves
• 1/4 tsp black cumin seeds
• 1 tbsp ground cumin
• 3 lbs chicken pieces, skinless,
• 1 tsp chili powder
• 1 c. curry base
• 3 tbsp Half 'n' Half/Heavy whipping cream/plain yogurt - don't get Fat-Free

1. Heat oil in wide frying pan over high heat.
2. When very hot, added bay leaves, cinnamon, cardamom pods, cloves, cumin seeds, coriander, ground cumin and stir fry for 1 minute.
3. Add chicken, chili powder, curry base and bring to boil, cover, reduce heat to medium and cook for 15 minutes; stir occasionally. Add a little water if desired
4. Add half 'n' half, cook on high for 7-8 minutes
5. Remove from heat and let set for 5-6 minutes. Serve with rice; garnish with sliced almonds if desired.

vegetable oil, bay leaves, cinnamon stick, pods, cloves, black cumin seeds, ground cumin, chicken, chili powder, curry base, heavy whipping cream

Taken from www.epicurious.com/recipes/member/views/murgh-korma-50033456 (may not work)