Bangladeshi-Style Chicken Korma

Ingredients

• Butter

  Unsalted

  6 tsp or 28g

• Water

  Plain, clean water

  3 tbsp or 44g

• Olive oil

  Salad or cooking

  9 tsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 breast, bone and skin removed or 708g

• Onions

  Raw

  1 small or 70g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  6 pod or 1g

• Ginger root

  Raw

  6 tsp or 12g

• Garlic

  Raw

  2 clove or 6g

• Heavy whipping cream

  Fluid

  ½ cup, fluid (yields 2 cups whipped) or 119g

• Curry paste

  1 ½ tsp or 8g

• Cinnamon Sticks

  Canela - Don Enrique

  1 piece or 6g

Directions

1. Cut chicken in bite size pieces, put aside. Cut onion in half: one half is to be finely chopped, the other half is to be cut in thin slices, put aside.
2. Heat the butter and the olive oil in a large frying pan over medium heat.
3. When the oil is hot, drop the cinnamon stick, bay leaves and the cardamom pods into the pan and let sizzle for a few seconds.
4. Add the onion slices into the pan and brown lightly, for about 2-3 minutes depending how thin you cut them.
5. Add the chicken breast, stir well. Let cook for about 10 minutes.
6. In a small bowl, mix well the chopped onion, freshly grated ginger, crushed garlic cloves, curry, and half a teaspoon of salt. Add the cream to the mixture and blend well.
7. Pour the cream mixture over the chicken, stir well and let cook for 5 minutes.
8. Add a little water into the pan (2-3 tablespoons), cover the pan and let simmer for another 10 minutes or until the water has evaporated and the chicken is tender. Serve hot.

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