By Keith Floyd
For me Chicken Korma embodies the mild, mystical flavours of the East.
Mix together the yoghurt, turmeric and 1 of the cloves of garlic. Put the chicken pieces in a shallow dish (not aluminium) and pour over the yoghurt mixture. Cover and leave to marinate in a cool place, preferably overnight.
Heat the ghee or oil in a heavy-based pan and fry the remaining garlic and onion for about 3–4 minutes, until soft. Throw in all the spices and salt and cook for 3