Chicken Korma - cooking recipe

Ingredients

13 1/2 ounces coconut milk
150 ml double cream
2 chicken breasts
salt and pepper
1 pinch sugar
3 onions
2 garlic cloves
gingerroot, half a thumb
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 cardamom pods
1 clove
1 teaspoon turmeric
1 teaspoon garam masala (optional)
chili powder
sunflower oil or ghee
1 lime, juice of

Preparation

Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
Serve with fresh coriander and rice.