Title: Bangladesh kurma or korma
 Categories: Poultry, Curry
      Yield: 4 Servings
 
  1 1/2 lb Chicken breast, skinned and
 
       -cubed 6 tb Butter, ghee or vegetable oil 1 ts Saffron ground or
  yellow food
       -coloring
        4 tb Milk
        4 ts Garlic puree
        8 tb Onion puree 2 ts Garam Masala 2 1/2 oz Natural
       -Yoghurt
        5 fl Double Cream
        2 tb Ground Almonds 20 Saffron strands (abt 1/10 gram)
       Salt to taste ~----Garnish----------------------------------- 2
  tb Chopped fresh Coriander leaves (Cilantro)
       30    Almonds whole, roasted
  
  1.  Heat the gee and mix the saffron powder or coloring with milk. 2.
  Heat the oil and quickly 'seal' the chicken cubes by turning
  frequently for 2 minutes, then add the yellow milk and stir-fri for 2
  minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion
  and stir-fry for 3 minutes - enough to remove the moisture content.
  Now add the garam masala and stir-fry for 2 more minutes.  Your total
  frying time is around 10 minutes, and the chicken is half cooked. 4.
  Add the yoghurt, cream and ground almonds and when it starts to
  simmer turn the heat down and stir-fry for 10 minutes more to ensure
  it does not stick, adding milk or water as necessary. 5. Place
  saffron strands in a little warm water and extract as much color as
  you can by gently mashing with a teaspoon. 6. Check that the chicken
  is cooked right through by cutting a large piece across. Simmer on if
  required.  Just prior to serving add the saffron and salt to taste.
  Garnish with the coriander and almonds, and serve immediatley.