Bangladesh Kurma or Korma

Ingredients

 * 1 1/2	lb	Chicken breast, skinned and
 * Cubed 6 tb Butter, ghee or vegetable oil
 * 1 ts Saffron ground or yellow food coloring
 * 4 tb Milk
 * 4 ts Garlic puree
 * 8 tb Onion puree
 * 2 ts Garam Masala
 * 2 1/2 oz Natural Yoghurt
 * 5 fl Double Cream
 * 2 tb Ground Almonds
 * 20 Saffron strands (abt 1/10 gram)
 * Salt to taste
 * Garnish- 2 tb Chopped fresh Coriander leaves (Cilantro)
 * 30 Almonds whole, roasted

Directions

 * 1) Heat the 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-fri 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 yoghurt, 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.
 * 7) Garnish with the coriander and almonds, and serve immediatley.