Chicken Korma

Ingredients:

6 chicken breasts, sliced into pieces
5 garlic cloves
10 strands of saffron
2 onions (chopped)
2 green chillies (chopped) (OPTIONAL)
2 cups plain yoghurt
1/4 cup oil
4 cloves
8 green cardamoms
4in / 10 cm cinnamon stick
1/2 tsp turmeric powder
1/2 tsp ground ginger
2 cups chicken stock
1/4 tsp ground black pepper
3 tbsp chopped coriander leaves
½ can on Coconut Milk (optional)

Procedure:

1. Boil the chicken breasts for 3-4 minutes with 2 garlic cloves.
2. Crush the remaining garlic and soak in 1/2 cup of water to make a garlic infusion. Repeat with the saffron.
3. Puree the onions with the green chillies (optional).
4. Heat the oil, fry the onion puree until golden brown. Add the cloves, cardamoms, cinnamon and turmeric last.
5. Add the chicken, garlic infusion and yoghurt. Simmer covered for 10 minutes.
6. Add the ground ginger, and sauté for 4 minutes until the chicken is lightly browned. Add the chicken stock. AT THIS POINT, YOU CAN ADD THE COCONUT MILK IF REQUIRED.
7. Simmer for about 40 minutes, and when the chicken is tender sprinkle with the saffron infusion, pepper and coriander leaves.
8. Serve with plain boiled rice.