Royal Chicken Korma

Using a bowl or cup soak the saffron threads in the hot cream for 2 to 3 hours stirring occasionally. The cream will form a skin, but don’t worry this will dissolve into the dish in the end. Pour the oil in a large heavy bottomed frying pan with a lid, over medium-high heat. When it is hot add the cardamom, cinnamon an bay leaves. Stir once or twice and add the chicken pieces in one layer. If they will not fit comfortably in one layer, do them in two batches. Brown the chicken on both sides and then remove to a plate of a bowl leaving behind the whole spices.
*

Add the onions to the pan and fry until reddish-brown.
*

Add the ginger, the garlic and stir for a minute.
*

Add the almonds, raisins, coriander and cumin.
*

Stir until combined and then add the chicken and any accumulated juices back to the pan.
*

Now add the yogurt, salt and cayenne pepper.
*

Stir and return to a simmer.
*

Cover with a lid leaving a crack open on the side and cook over medium heat for 10 minutes, Raise the heat to high and cook, stirring while the liquid boils away.
*

You wish to end up with a thick sauce clinging to the meat.
*

Add the saffron cream, garam masala and ½ cup of water. Cover tightly and cook on low for 5 minutes.

prep time:
30 minutes
cook time:
60 minutes