Chicken Korma

 Ingredients

1 tablespoon vegetable oil or ghee

2 chicken breasts, skinned and cut into approx. 1 inch pieces

1 inch piece cassia bark

2 cardamon pods

2/3 of a batch of Basic Curry Sauce

¼ teaspoon hot chili powder

½ teaspoon concentrated tomato purée

Salt to taste

4 tablespoons double cream, or coconut milk

 Method 

1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white.  Remove them from the pan and set aside.
2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3. Turn the heat to low then add the Basic Curry Sauce, chili powder, tomato purée and salt. You can add a little more tomato purée if the color isn't rich enough but no more than another ½ teaspoon.
4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time.  Add hot water if the sauce gets too dry.
5. Add the cream and heat through.  By the end of the cooking the sauce should be silky and not too thick.