BANGLADESHI WHITE CHICKEN KORMA

Bangladeshi White Chicken Korma image

Yield serves 4

Number Of Ingredients 12

4 tablespoons olive or canola oil or ghee
Three 2-inch cinnamon sticks
3 bay leaves
10 cardamom pods
1 medium onion, sliced into fine half rings
One 3 3/4-pound chicken, skinned and cut into small serving pieces (breast into 6 pieces, each leg into 2 pieces, wings into 3 pieces, back into 3 pieces, neck into 2 pieces)
1/2 medium onion, chopped very finely
3 tablespoons finely grated peeled fresh ginger (use a fine microplane)
6 cloves garlic, crushed to a pulp with a garlic press
1/2 cup acidophilus yogurt, or plain yogurt plus 1 tablespoon lemon juice, beaten until smooth
1 1/4 teaspoons salt
1-2 teaspoons finely chopped fresh hot green chilies

Steps:

Put the oil into a large sauté pan or a large, deep frying pan and set over medium-high heat. When the oil is really hot, put in the cinnamon, bay leaves, and cardamom. Stir for 10 seconds as the spices sizzle. Add the sliced onions. Stir and fry for about 3 minutes or until the onions brown a bit. Add the chicken pieces. Stir and cook 5-6 minutes or until the chicken pieces brown lightly. Add the chopped onions, the ginger, and the garlic. Stir and fry for 2 minutes. Add the yogurt and salt. Stir and cook for 10 minutes. Add the chilies and 3 tablespoons water. Bring to a simmer. Cover, turn heat to low, and simmer very gently for another 10-15 minutes or until the chicken is tender.