Chichen Korma

I was once given a spice kit to make chicken korma, and it was so good, that from the kit I adapted my own recipe. This is not a very exact recipe, and you can always add or subtract to your own taste. Over the years it has become one of favourite dishes to make, and having some fresh naan bread to go with it is even better. 

Recipe

1. Use a wok, or large pot or pan.
2. Add a bit of olive oil to the bottom
3. Chop up garlic
4. Add garlic, cloves, cardamon to wok, and heat on medium 
5. Add tumeric and coriander 
6. Add the chicken and mix up in spices
7. While chicken is cooking, mix the saffron, pepper, cumin, and red chilli pepper into the yogurt
8. When the chicken is almost done, turn heat to high, and add the yogurt to the wok, and stir occasionally. This part will take awhile, it will eventually go from being watery to a thick sauce.
9. Near the end add the garam masala and butter
10. Serve with naan or rice

• Olive oil
• 2 chicken breasts cut into chunks
• 2 small garlic cloves
• Pinch of cloves
• Pinch of cardamon
• Tablespoon or so of tumeric
• 1 1/2 cups of plain yogurt
• Tiny pinch of saffron
• Few grinds of pepper
• Large pinch of cumin
• Large pinch of coriander
• 1/8 cup garam masala
• butter
• Red chilli powder (This is what is going to make this dish mild or spicy: add as much as you like, but be warned it gives it a kick very fast so use a very little if you are unsure).