Murgh Korma

1. 1

   Heat oil in wide frying pan over high heat.

2. 2

   When very hot, added bay leaves, cinnamon, cardamom pods, cloves, cumin seeds, coriander, ground cumin and stir fry for 1 minute.

3. 3

   Add chicken, chili powder, curry base and bring to boil, cover, reduce heat to medium and cook for 15 minutes; stir occasionally. Add a little water if desired

4. 4

   Add half 'n' half, cook on high for 7-8 minutes

5. 5

   Remove from heat and let set for 5-6 minutes. Serve with rice; garnish with sliced almonds if desired.

No additional tips available.