CHICKEN KORMA

Ingredients:
Chicken breast	2 teaspoons ground almonds
3 tablespoons oil	2 teaspoons Garam Masala
5cms garlic paste	Spices:
1 onion – peeled and chopped	2 teaspoons ground coriander
Small tub of single cream	2 teaspoons Garam Masala
1/3 block creamed coconut	½ teaspoon ground cumin
Fresh coriander leaves – chopped	½ teaspoon turmeric
1 teaspoon white sugar	½ teaspoon chiili powder

What you do:

1. Cut the chicken into bite sized pieces. Wash your hands and the chopping board and knife.

2. Put the spices in a mug and add enough water to make a paste that will pour.

3. Heat the oil in the pan over a medium flame. Add the garlic paste and onion. Stir well and turn down the flame and cook until the onion is transparent and soft.

4. Add the pouring spice paste and stir well. Cook for one minute.

5. Take the pan off the heat. Add the cream and coconut block cut into pieces. Stir until melted. Whiz the mixture in the pan until smooth.

6. Add the chicken, ground almonds, Garam Masala and sugar. Stir well. Return to the flame, put the lid on the pan and cook for about 10 minutes. Check after 5 minutes to make sure that the mixture is not sticking to the bottom of the pan.

7. Test the chicken to see if it is cooked. (Cut a piece in half. It should be white all the way through). When it is cooked stir in the chopped coriander leaves and serve.