Sheree's Chicken Khorma

• 2 medium chicken breast
• 1 tbsp ginger and garlic paste
• 1 medium onion
• 1 tbsp minced garlic
• 1 cup chicken broth (can use boullion cubes or carton broth)
• 1 dash salt and pepper to taste
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp tumeric
• 2 bay leafs
• 4 cardmom pods
• 1 tsp garam masala (can add extra if u want it spicier)
• 1/4 tsp ginger
• 1 tsp ground cinnamon
• 1 pints heavy whipping cream
• 2 tbsp tomato puree
• 1 small handful of raisons
• 1 small handful of roasted almond nuts
• 1 dash red pepper flakes for a little kick

1. *** cut up chicken into small bite size pieces.
2. put garlic, onion, salt, pepper, on chicken and mix by hand.
3. sit in fridge.
4. while marinating get spices.
5. (the next 8 ingredients)
6. while chicken is marinating take 1 small can of diced tomatoes and pour off juice.
7. put diced tomatoes in the food processor and blend well until mixture is pureed.
8. set aside.
9. put oil in skillet and fry bowl of spices in oil until they are aromatic.
10. Add ginger and garlic paste.
11. Stir until sizzling.
12. Fry chicken until white.
13. add pureed tomatoes and allow to get hot again on med high.
14. add broth, turn it down on low and let simmer for 5 minutes.
15. you may need to add more water.
16. add remaining ingredients.
17. Raisins and almonds are optional but they add a surprising flavor to the dish.
18. at this point it should look thin.
19. let cook for 15 - 25 Minutes on low or simmer.
20. it should become thicker.
21. *** I cook basmati rice in my rice cooker with a 1/2 tsp of cumin and chicken broth.

chicken breast, ginger, onion, garlic, chicken broth, salt, coriander, cumin, tumeric, leafs, cardmom pods, garam masala, ginger, ground cinnamon, cream, tomato puree, handful of raisons, handful, red pepper

Taken from cookpad.com/us/recipes/335881-sherees-chicken-khorma (may not work)