Bangladesh Kurma Or Korma

Expanding facilities to do Kingdom work can put your church on the front lines of spiritual battles. From before the church enters into a building program, through dedication Sunday, the prayer team must be constantly seeking the guidance, protection, and grace of God. Pray for the building, pray for the leaders and committee members, pray for unity, and pray for those who labor for the church in building the new facility. Set up a prayer schedule to insure that several people are praying each day for the building program.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Chicken, Curry	4	Servings

INGREDIENTS

1 1/2	lb	Chicken breast, skinned and
		cubed
6	T	Butter, ghee or vegetable
		oil
1	t	Saffron ground or yellow
		food coloring
4	T	Milk
4	t	Garlic puree
8	T	Onion puree
2	t	Garam Masala
2 1/2	oz	Natural Yoghurt
5		Double Cream
2	T	Ground Almonds
20		Saffron strands, about 1/10
		of a gram
		Salt to taste
2	T	Chopped fresh Coriander
		leaves Cilantro
30		Almonds whole, roasted

INSTRUCTIONS

Heat the gee and mix the saffron powder or coloring with milk. Heat
the oil and quickly 'seal' the chicken cubes by turning frequently  for
2 minutes, then add the yellow milk and stir-fry for 2 minutes.  Add
the garlic and stir-fry for 1 minute, then add onion and stir-fry  for
3 minutes - enough to remove the moisture content. Now add the  garam
masala and stir-fry for 2 more minutes. Your total frying time  is
around 10 minutes, and the chicken is half cooked. Add the  yoghurt,
cream and ground almonds and when it starts to simmer turn  the heat
down and stir-fry for 10 minutes more to ensure it does not  stick,
adding milk or water as necessary. Place saffron strands in a  little
warm water and extract as much color as you can by gently  mashing with
a teaspoon. Check that the chicken is cooked right  through by cutting
a large piece across. Simmer on if required. Just  prior to serving add
the saffron and salt to taste. Garnish with the  coriander and almonds,
and serve immediatley.  No brag line or credit attached to this receipe
when I got it. -UDD  Posted to MM-Recipes Digest  by "Rfm"
<Robert-Miles@usa.net> on Sep  28, 98, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 394 Calories From Fat: 140 Total Fat: 15.9g Cholesterol: 145.8mg Sodium: 208.8mg Potassium: 565.8mg Carbohydrates: 5.9g Fiber: 1.9g Sugar: 1.9g Protein: 54.9g