Chicken Korma with Beer

Method

Heat the oil in a saucepan or wok, put in the onion, garlic, and chili then fry for 6 minutes.

Stir in the turmeric, coriander, cumin, cardamom and salt.

Then add the chicken and fry for 5 minutes.

Slowly pour the beer over the meat and cook gently for 5 minutes.

Stir in the tomato puree, cream and ginger, and then take the pan off the heat.

Sprinkle over the garam masala and serve with naan bread and a crisp green salad.