1 T. finely chopped garlic
2 T. ground coriander
1 C. plain yogurt
1/2 C. heavy cream
24 whole cloves
1-1/2 lbs skinned boneless chicken breast meat
3 C. finely chopped onions
4 bay leaves
1-1/2 T. finely chopped fresh ginger root
3/4 C. light veg oil
2 T. kosher salt
1/4-1/2 T. red pepper
12 green cardamom pods, slightly crushed

Place the chicken on a cutting board, and using a sharp knife, slice them thinly into 1/4-inch thick medallions, as for scallopine. Cut the medallions into 2/5 inch pieces and set aside.  Heat the oil in a wide heavy-bottomed pan, preferably one with a non-stick surface, and add onions, garlic, and ginger. Over medium-high heat, cook them until they turn pale and begin to brown, about 10 minutes, stirring constantly to prevent burning. Add cardamom, cloves, bay, and cook, stirring rapidly, until cardamom pods and cloves are fried and puffed and the bay leaves turn brown, about 5 minutes. The onions should by now be light golden brown. Add coriander and red pepper, stir for 10-15 seconds, and add 2 T. the yogurt. Continue frying the mixture until the moisture from the yogurt evaporates. Then add two more T. yogurt and fry. Keep adding yogurt and frying until the whole C. yogurt is used up, about 5 minutes. Add the chicken pieces and sauté, turning and tossing until the meat loses its pink color, 3-5 minutes. Add 1/2 C. boiling water with the salt, and mix. Reduce heat to med-low and simmer, covered, until the fillets are cooked and fork-tender, about 25 minutes. The oil will begin to separate from the gravy, which should be fairly thick by now, and to coat the chicken pieces. stir in the cream and turn off the heat. Let the korma rest, covered, for an hour before serving, when ready to serve, heat thoroughly, check for salt, and serve.