Title: Chicken Korma

Ingredients

4 chicken breast pieces -(boned)
125 ml safflower oil
60 ml clarified butter
6 medium yellow onions
3 garlic cloves
20 ml ginger
11 whole green cardamom seeds;
-cracked. Or use 10 m
20 whole cloves
5 bay leaves
5 ml salt
7 1/2 ml coriander (ground)
2 1/2 ml cayenne pepper
250 ml plain yogurt
125 ml water
125 ml milk

Instructions

1. Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.

2. In a big fry pan that has a lid, heat the butter and oil, then sauté the onions and garlic for about 10 minutes, until the first hint of browning.
Use `medium high'' heat.

3. Crack the cardamom seeds between your fingers, just to get the shell open. Add them to the pan. Add the ginger, cloves, bay leaves, and salt.  Sauté until the onions are nice and brown, about 5 more minutes.

4. Mix the coriander and red pepper with the yogurt. Add the yogurt to the fry pan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your fry pan.

5. When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover, and simmer 20 minutes.

6. Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavours blend. The longer you let it sit after cooking, the better it will taste (up to several hours).

7. While the chicken is sitting, cook some rice. I make saffron rice to go with this dish.

8. Fish out the bay leaves, and as many of the whole cloves as you can find, before serving. Check to make sure it is moist enough. Reheat over low heat. Serve.