Bangladeshi chicken korma

1. 1

   Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor.

2. 2

   Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks.

3. 3

   Add the onions and fry for 4-5 minutes, or until slightly browned.

4. 4

   Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated.

5. 5

   Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes.

6. 6

   Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce.

7. 7

   Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.)

8. 8

   Serve in bowls with steamed pilau rice.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.