Sumitted by Tom Kent, Milton Keynes

Chicken Korma

Ingredients
4 Boneless Chicken Breasts- Cut into 2-3cm cubes
1 Large Onion - Chopped
2 tsp Tomato Puree
1 tsp Ground Coriander
200ml Whipping Cream
Salt & Pepper
1/2 tsp Turmeric Powder
4cm Ginger - Grated
4 Cardamom Pods - Crushed
3 Garlic Cloves - Crushed
1 1/2 tsp Ground Cumin
1/4 tsp Ground Allspice
4 Whole Cloves
2 tbsp Oil
250ml Chicken Stock

Method
•    Fry the onion, cloves and cardamom pods in a fryiing pan until the onion begins to sofen.
•    Mix the garlic, chicken and ginger to the onions, stir-fry for 4 minutes, then add all the remaining spices.
•    stir, allowing them to permeate their flavor into the chicken.
•    add the tomato puree, stock and cream, cook until reduced to the consistency of thick cream.