Kormas were created for festive occasions and are considered by many experts top be the greatest expression of the master chef's skills. A korma is mildly spiced and enriched by cream and rubber power cord ground almonds. Preparation time: 5 minutes; cooking time: 10 minutes.

There are many great and complicated recipes but this one is simple, quick to prepare and will have your tastebuds dancing:1 tbsp vegetable oil1 lb boneless chicken thighs, cubed1/3 jar of Sharwood's Curry Stir Fry Sauce1/2 cup chicken stock2 tbsp ground almonds3 tbsp light cream1 tbsp chopped fresh cilantro for garnishHeat the oil in a wok or deep-sided frying pan, add the chicken and stir for 5 minutes until.Serve immediately with plain boiled Basmati rice, garnished with the cilantro.

(NC)—The Royal chefs of the great Moghul Emperors made an enormous contribution to the richness of the celebrated Northern Indian cuisine, using cooking techniques which were mainly similar to those of the western world but raising them to new heights with their exquisite blends of spices and herbs.Chicken Korma, reduced to simple terms, is nothing more than braised chicken but the judicious blending of spices that are used to create the braising sauce makes it one of India's most popular dishes.

Simmer for 5 minutes or until the sauce has thickened. Add the curry sauce, chicken stock, ground almonds and cream. Delicious with spoonfuls of Sharwood's Major Gray Chutney.The korma technique can be applied to meats or to vegetables and calls for a thicker braising sauce than that normally used in western cooking. The use of butter and cream in the preparation results in a thick, savoury sauce that clings generously to meats and vegetables

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