WHITE CHICKEN KORMA

(serves 5-6)
Ingredients
2 lb (1 kg) chicken breast (skinned)
1½ tsp poppy seeds
1/3 cup butter
2/3 cup whole yoghurt
1/4 cup blanched almonds
1/4 cup unsalted cashew nuts
1 bay leaf
3 medium onions, finely chopped
3 green chilies, chopped
5 - 6 green cardamoms
4 cloves of garlic (finely chopped)
2 tsp ginger (finely chopped)
3 cloves
pinch of turmeric powder
1/4 tsp nutmeg powder
1/4 tsp mace powder
salt to taste
4 tbsp oil

Method Of Preparation

· Soak the poppy seeds in ½ cup water for 1 hour. Then drain off the water and grind into a fine paste with a pestle and mortar.
· Drain off the whey from yoghurt. Then whisk.
· Heat most of the butter in a cooking pot, add the almonds, cashews and bay leaf and fry for about 7 minutes over a medium heat. Add the onions and fry for few minutes until lightly colored.
· Add the chopped chilies, cardamoms and ground poppy seeds and fry for about 3 minutes. Add 1 cup of water and cook for 10 minutes. Remove from the heat, discard the bay leaf and leave to cool. Put the mixture into a blender and puree to a smooth paste.
· Add 1 tbsp of butter to the cooking pot, then add the garlic, ginger and cloves. After 1 minute add the chicken pieces. The chicken will gradually release its juices then cook until the meat is almost dry.
· Then lover the fire, add the yoghurt and stir to prevent it from curling.
· Add the ground spice mixture with the nutmeg and mace powder, turmeric, and salt to taste. Stir well, add 1½ cups of hot water. Taste the mixture. If you find it bland you can add additional whole green chilies.
· Cook over a low heat for about 25-30 minutes or until the chicken is tender.