Korma Gravy. 

1. Add the oil and whole masala spices to a large pan. Set to medium heat and begin to fry the spices. Continue for 2-3 minutes, until the oil is fragrant, take out as soon as any of the spices start to brown or the gravy may end up bitter.

2. Add the grated onion to the oil with a generous pinch of salt and cook on medium, stirring constantly for about 10 minutes, until the liquid has cooked off the onions. Do not allow to brown.

3. Add the ginger and garlic pastes and stir for 1-2 minutes, until the raw smell has reduced.

4. Add the ground spices, Methi leaves, and a splash of water and stir in for about a minute.

5. Add the coconut cream, creamed coconut, and ground almonds. Bring to a simmer.

6. Season to taste with vinegar, jaggery, and cinnamon. 

7. Portion and store in the freezer.

Chicken Korma

1. A day ahead, marinade diced chicken breast in the fridge with 1 tsp each garlic and ginger paste, garam masala, salt, vegetable oil, honey, and a few tbsp on yogurt.

2. If using fresh gravy, add the chicken and marinade after step 6. Gently simmer in the sauce until the chicken has released its liquid and the sauce has thickened again.

3. Stir in 100ml double cream and a 1 tsp of butter. 

4. Season to taste with vinegar, jaggery, and cinnamon.

5. Dress with chopped coriander to serve.