Chicken Korma

This one is from my recipe box, with a few changes to use what I had on hand. The original called for yogurt, which I didn't have. You don't even miss it with the addition of the coconut milk.

When I tasted this after having simmered for a few minutes, I felt it was missing "something" so I added about 1/4 cup pureed tomatoes. It helped, but this is definitely a milder Indian dish than I prefer. I ended up adding cayenne pepper to my serving.

2 cloves garlic, smashed
1" fresh ginger root, peeled and smashed
1/2 t turmeric
pinch saffron threads
1/2 cup hot water
2 T ghee
1 lb boneless skinless chicken thighs
1 onion, sliced
1 t ground coriander
1/2 t cumin seeds, ground
1/2 t cardamom
1/2 t cloves
1 t paprika
1/2 t chili powder
1/2 cup coconut milk
1/2 cup chicken broth
handful fresh cilantro leaves, snipped
1/2 cup raw almonds, smashed or ground to serve
poppy seeds to serve

In a small bowl, add garlic, ginger, turmeric and saffron. Pour hot water over the top and steep 1 hour. Strain and discard solids. Set aside.
Heat ghee in a large cast iron skillet or frying pan over medium high heat. Add chicken and cook til golden brown on both sides. Stir in onion and cook for about 10 minutes.
Stir in coriander, cumin, cardamom and cloves and cook for a few seconds. Increase heat to high and stir in paprika, chili powder, coconut milk, chicken broth and saffron broth. Bring to a simmer; reduce heat to medium low and cover.

Simmer 30 minutes or til chicken is very tender, stirring occasionally. Stir in cilantro and cook another 5 minutes.

I served the chicken and sauce over brown basmati sprinkled with almonds and poppy seeds.