Bangladeshi-Style Chicken Korma

Ingredients

• Butter

  Unsalted

  6 tsp or 28g

• Water

  Plain, clean water

  3 tbsp or 44g

• Olive oil

  Salad or cooking

  9 tsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Onions

  Raw

  1 small or 70g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  6 pod or 1g

• Ginger root

  Raw

  6 tsp or 12g

• Garlic

  Raw

  2 clove or 6g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Curry paste

  1 ½ tsp or 8g

• Cinnamon Sticks

  Canela - Don Enrique

  1 piece or 6g

Directions

1. Cut chicken into bite-sized pieces and set aside. Cut the onion in half: finely chop one half and thinly slice the other half. Set both aside.
2. Heat the butter and olive oil in a large frying pan over medium heat.
3. When the oil is hot, add the cinnamon stick, bay leaves, and cardamom pods to the pan. Let them sizzle for a few seconds.
4. Add the sliced onions to the pan and cook until lightly browned, about 2-3 minutes.
5. Add the chicken to the pan and stir well. Cook for 10 minutes.
6. In a small bowl, combine the chopped onion, grated ginger, crushed garlic, curry powder, and 1/2 teaspoon of salt. Add the heavy cream and mix well.
7. Pour the cream mixture over the chicken, stir well, and cook for 5 minutes.
8. Add 2-3 tablespoons of water to the pan, cover, and simmer for 10 minutes, or until the water has evaporated and the chicken is cooked through. Serve hot.

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