Bangladesh Kurma or Korma

Ingredients

 * 1½ lb chicken breast, skinned and
 * cubed 6 tbsp butter, ghee or vegetable oil
 * 1 tsp saffron ground or yellow food coloring
 * 4 tbsp milk
 * 4 tsp garlic purée
 * 8 tbsp onion purée
 * 2 tsp garam masala
 * 2½ oz natural yoghurt
 * 5 fl. oz double cream
 * 2 tbsp ground almonds
 * 20 saffron strands (about 1/10 gram)
 * salt to taste
 * garnish - 2 tbsp 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-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.
 * 4) Now add the garam masala and stir-fry for 2 more minutes.
 * 5) Your total frying time is around 10 minutes, and the chicken is half cooked.
 * 6) 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.
 * 7) Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
 * 8) Check that the chicken is cooked right through by cutting a large piece across.
 * 9) Simmer on if required.
 * 10) Just prior to serving add the saffron and salt to taste.
 * 11) Garnish with the coriander and almonds, and serve immediately.