Chicken Korma - Indian Recipe (Main Course)

4 Chicken breast -halves, boned
1/2 c Safflower oil
1/4 c Ghee
6 md Yellow onions
3 Cloves garlic, fresh
1 1/2 t Ginger (use fresh -ginger if you can -find it)
20 Cloves, whole
12 Green cardamom seeds, -whole, cracked -(or less - or use 2 t -of ground cardamom)
5 Bay leaves
1 t Salt
1 1/2 t Coriander (ground)
1/2 t Cayenne pepper -(or more to taste)
8 oz Yogurt, plain
1/2 c Water 1/2 c Milk
Recipe Method
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
In a big frypan that has a lid, heat the butter and oil, then saute the onions and garlic for about 10 minutes, until the first hint of browning
Use "medium-high" heat
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
Saute until the onions are nice and brown, about 5 more minutes
Mix the coriander and red pepper with the yogurt
Add the yogurt to the frypan, 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 frypan
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
Stir in the milk and turn off the heat
It needs to sit a few minutes to let the flavors blend
The longer you let it sit after cooking, the better it will taste (up to several hours)
While the chicken is sitting, cook some rice
I make saffron rice to go with this dish
Fish out the bay leaves and as many of the whole cloves as you can find, before serving
Americans don't seem to like to eat whole cloves in their food Check to make sure it is moist enough (it should have the consistency of applesauce) Reheat over low heat Serve
Serves 4