Saffron Chicken Korma

source: Indian Restaurant Menu Recipes

Serves 4.

1/2 tsp (packed) saffron threads
2 tbsp boiling water
4 boneless, skinless chicken breasts (1 lb)
1 tbsp oil
1 tbsp butter
1 onion, grated
2 cloves garlic, crushed
1 tsp garam masala
2 tsp curry powder
seeds from 6 green cardamom pods
1 bay leaf
1 1/4 cups boiling water
4 tbsp ground almonds
1 tsp salt
2/3 cup thick yogurt
4 tbsp lightly toasted almond flakes, to garnish

• Soak the saffron in the 2 tbsp of boiling water while prepare the rest of the dish.
   
• Wash and dry the chicken. Cut into narrow strips.
   
• Sizzle the oil and butter together in a large skillet. Add the onion and garlic and fry gently until gold. Add the spices and continue to fry gently for 3 minutes. Add a splash of cold water if necessary, to prevent the spices from burning.
   
• Mix in the chicken strips and stir-fry for 3-4 minutes, until just cooked.
   
• Add water, ground almond, and salt. Bring slowly to boil. Cover and simmer over low heat for 20 minutes.
   
• Stir in the yogurt and warm through. Serve and garnish with toasted almond flakes.

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