Chicken Korma

Chicken Korma
Ingredients
1) 4 tablespoons of vegetable oil
2) 1 onion (chopped)
3) 2 cloves of garlic (chopped)
4) ½ teaspoon julienned ginger (I use ground)
5) 1 teaspoon salt
6) 1 teaspoon turmeric
7) 1 teaspoon ground cumin
8) 1 pound chicken (cooked)
9) 1 cup water
10) 1 ½ teaspoons garam masala (or to taste)
11) ¼ pint heavy whipping cream
12) Finely chopped coriander

Directions
Step 1: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until onions are slightly brown.

Step 2: Add garlic and ginger and cook for an additional 1 to 2 minutes.

Step 3: Add salt, turmeric, and cumin. Turn up the heat and cook for an additional 1 minute. It is crucial that the spices are well mixed in the pan with the chicken at this point to ensure that the chicken cooks with texture and flavor.

Step 4: Add chicken.

Step 5: After the chicken has been well mixed with the spices add water to mixture.

Step 6: Turn down heat slightly then add garam masala, and the cream and cook for an additional 5 minutes.

Step 7: Sprinkle top with Corriander if desired

Sean’s note: I find that the sauce is a little thin so I add some flour to the water to help thicken it up a little.