MARINADE: marinate the Chicken with the Curry Paste for 30 minutes or more.
SAUTÉ: in a pan or wok, heat 3 Tbsp of Cooking Oil until hot. Add the Bay Leaves and Onions and stir fry until fragrant.
CHICKEN: next, add the Chicken woth the Curry Paste and stir fry until the Chicken is cooked through and the oil has separated from the paste.
BROTH: then, add the Tomatoes, Water or Stock and mix well. Cook until the Tomatoes have disintegrated. Remember to stir the bottom occasionally.
SAUCE: once the Tomatoes have disintegrated, add the yogurt, cream, sugar and season with salt. Cook until the Sauce thickens and garnish with Fresh Coriander Leaves. Serve with Rice or Indian Flat Bread.
Optional: You can be inventive with korma. So go ahead and freestyle.
