*  Exported from  MasterCook  *
 
                         BANGLADESH KURMA OR KORMA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   
   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.  Garnish with the coriander and almonds, and serve
   immediatley.
  
 
 
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