QUICK CHICKEN KORMA

"When trying to cook fast, it helps to have all the prepared ingredients and the right tools on hand. Here, a blender to make the ginger-garlic paste and a skillet wide enough to hold all the chicken in a single layer will be of great help. This dish can be made a day ahead, covered and refrigerated. It reheats well."

1 piece (1 1/2 inches long) fresh ginger, peeled and coarsely chopped
5 to 6 cloves garlic, peeled and coarsely chopped
1 cup plus 3 tablespoons water, divided
6 tablespoons vegetable oil
3 bay leaves
1 stick (2 inches long) cinnamon
8 cardamom pods
4 whole cloves
1/4 teaspoon whole black or regular cumin seeds
1 small onion, peeled and finely chopped
1 tablespoon ground coriander seed
1 tablespoon ground cumin
3 canned plum tomatoes, chopped
3 pounds boneless, skinless chicken pieces, cut into small chunks
1/4 to 1 teaspoon ground cayenne pepper
3/4 teaspoon salt
3 tablespoons heavy (whipping) cream
Hot cooked rice (for serving)

In a blender, puree the ginger, garlic and 3 tablespoons water until they form a smooth paste.

In a large skillet, heat the oil over high. When the oil is very hot, add the bay leaves, cinnamon stick, cardamom pods, cloves and whole cumin seeds.

Stir, then add the onion. Saute 3 minutes, or until the onion browns.

Transfer the paste from the blender to the skillet. Add the ground coriander and ground cumin, then saute for a minute. Add the chopped tomatoes and saute another minute.

Add the chicken, cayenne, salt and remaining 1 cup of water. Bring to a boil.

Cover, reduce heat to medium, and cook for 15 minutes, occasionally turning the chicken pieces.

Remove the cover, add the cream, and cook on high, stirring occasionally, another 7 to 8 minutes, or until the sauce has thickened. Use a slotted spoon to remove and discard the cardamom pods, bay leaves, cinnamon stick and cloves.

Serve over rice.

Makes 4 servings
Source: Madhur Jaffrey's Quick and Easy Indian Cooking