Chicken Korma in a Coconut and Saffron Sauce

Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to brown lift pan from stove. Add salt, pinch of ground turmeric, black pepper, ground red chillies and garam masala.

Add chicken and cook over low heat. Add coconut milk, cream, and 2 Tbsp. saffron milk. (The remainder of the milk mixture is not used).

Add 1 Tbsp. chicken stock and fresh coriander and let simmer until chicken is cooked and sauce thickens to required consistency.

May garnish with fresh coriander or spring onion and red red or green peppers. Serve with rice or bread.