KORMA CHICKEN CURRY

Preheat your oven to 160 deg c . Rinse 8 chicken pieces and pat dry with paper towel . Season each piece with salt . Heat 2 tbs of ghee or rice bran oil in a pan over a medium heat . Brown the chicken pieces on each side , then remove the chicken pieces into a greased ovenproof dish and place in the preheated oven . Now you will need your processor to process 2 onions ( peeled and sliced ) . Then combine the the onion paste with 2 tbs of minced garlic and 1 tbs of minced ginger in the pan and cook over a medium heat , stirring continually . Now add 1 dsp of ground coriander , 1 dsp of garam masala , 1/2 tsp of ground cinnamon , 1 cup of water , stir to combine . Pour this mixture over the chicken pieces and cover the ovenproof dish with foil and continue to cook in the oven for 20 minutes . Then add a combined mixture of 1 cup of sour cream , 1 tbs of sultanas ,1 tbs of granulated nuts and continue to cook covered for a further 20 minutes . Serve with mixed grain or a grain of your choice .