Korma

MARINADE:
2 cloves garlic
½ chopped onion
1 teaspoon salt
2 teaspoon ginger root
2 cups plain yogurt
2 pounds chicken

CURRY:
½ chopped onion
½ cup + 1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
3 cardamom seeds
3 whole black peppercorns
1 teaspoon curry powder
1/3+ cup hot water

Pound the garlic, onion, salt and ginger in a mortar (or just stick in the blender or food processor)
Mix in the yogurt and chicken and marinate for at least an hour, longer is better
In a large skillet, lightly brown the onion in the butter, and then blend in the turmeric,
Crush the peppercorns, cumin, mustard and cardamom seeds
Combine these with curry powder, add the spice mixture to the browned onions and simmer
for about 1 minute
Add the chicken to marinade and simmer until sauce is reduced by half
Stir in 1 tablespoon of butter and hot water
Cover and simmer until the chicken is tender (about 15 minutes)
Check occasionally and add more water if the curry becomes too dry
Serve with rice.

*Lindsey Jensen Recipe