Chicken Korma

• 1 5/8 inches fresh ginger piece, peeled and coarsely chopped
• 6 garlic cloves peeled and coarsely chopped
• 6 tablespoons vegetable oil
• 3 bay leaves
• 2 inches cinnamon stick
• 8 cardamom pods crushed in a pestle and mortar
• 4 cloves
• 1/4 teaspoon black cumin seeds or regular cumin seeds
• 13/16 cup onions /41/2oz, peeled and finely chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 3 plum tomatoes tinned, chopped
• 3 5/16 pounds chicken pieces skinned and cut into serving portions
• 1 teaspoon chilli powder
• 1/4 teaspoon salt
• 3 tablespoons single cream
• 1 cup water /8 3/4fl oz

1. 1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
2. 2. Put the oil in a wide frying pan or saute pan and set over high heat.
3. 3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
4. 4. Stir and fry for about three minutes or until the onions turn brownish.
5. 5. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
6. 6. Put in the chopped tomatoes and fry for another minute.
7. 7. Add in the chicken, chilli powder, salt and 250ml/8 3/4fl oz water.
8. 8. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
9. 9. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.

ginger, garlic, vegetable oil, bay leaves, cinnamon stick, cloves, black cumin, onions, ground coriander, ground cumin, tomatoes, chicken, chilli powder, salt, single cream, water

Taken from www.yummly.com/recipe/Chicken-Korma-1691907 (may not work)