Food Around the World - Chicken Korma

Korma is a mild curry made with a delicate blend of spices. This simple recipe allows you to taste the ingredients and flavours and enjoy the harmony of their combination. Thought to originate in Persia, korma is now popular in Northern India. Adjust the heat of this dish by adjusting the amount of chili you add.
Serves 4. Best served with a rice pilaf and naan bread.

80g butter
1 onion, finely chopped
8 cardamom pods, seeds removed and crushed
1T cumin
1t coriander seeds toasted and crushed
2ml ground ginger or 4ml freshly minced ginger
1t salt
1t dried chillies
2 cloves of garlic, minced
6 chicken pieces
3 bay leaves
1 tin chopped tomatoes
300ml chicken stock
80ml cream or yoghurt
3T ground cashew nuts

Prepare the spices.Use a pestle and mortar to crush the cardamom and coriander. Use a garlic press or fine grater to mince the garlic and fresh ginger.
Melt the butter in a large frying pan. Add the onion and cook until translucent. Add the spices and mix with the onion. Add the garlic and chicken pieces until browned. Add the bay leaves, tomatoes and chicken stock. Cover with a lid and simmer for 30 minutes. Stir in the cream and cashew nuts and garnish with fresh coriander.

Banting: serve with cauli-rice. Replace the cashew nuts with macadamia nuts.