Bangladesh Kurma or Korma

Ingredients	Quantity
Chicken breast – skinned and cubed	1 ½ pounds
Butter, ghee or vegetable oil	6 tbsp
Saffron ground or yellow food  coloring	1 tsp
Milk	1 tbsp
Garlic puree	4 tsp
Onion puree	8 tbsp
Garam masala	2 tsp
Natural yoghurt	2 ½ oz
Double cream	5 fluid ounces
Ground almonds	2 tbsp
Saffron strands	20 (abt 1/10 gram)
Salt	to taste
Garnish:
Chopped fresh coriander leaves (cilantro)	2 tbsp
Almonds whole – roasted	30

Heat 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 stir-fry for 2 minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked. 4. Add the yogurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry 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 immediately.