Chicken Korma

If you're in a mood for some mild curry, then you won't go wrong with this Chicken Korma. I like making this curry with chicken, it takes the curry one notch up and it makes an excellent lunch menu. I normally use a pre-packed korma curry powder which you can easily get it from the stores, unlike the traditional method of grinding all the spices. Who have time for that. 

A
1 chicken - cut into 12 pieces
6 tbs of korma curry powder - really depends on how thick you prefer
3 cups of coconut cream - diluted
1 cup water
Salt and pepper

Ingredients to grind
6 shallots
3 cloves of garlic
1in ginger
10 cashew nuts
8 almonds
1/4 cup of roasted grated coconut

Spices
2 cinnamon stick
2 star anise
3 cloves
4 cardamon - bruised
1 large onion - sliced

In a large pot, pour about 5 tbs of oil and heat in moderate fire. Add the spices then the sliced onion and saute till the onion turn golden.
Add A, except the coconut cream and give it a good mix.
Add the ground ingredients and mix well. Put the lid on and slow the heat and let the curry simmer for about 30 min.
Add the coconut cream and check for taste. Remove from the heat. Sprinkle some mint and coriander leaves. Serve with warm rice and vegetables.

Enjoy...jue