Korma

3 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, peeled and chopped (may substitute 1/4 teaspoon ground ginger)
3 tablespoons vegetable oil
2 bay leaves
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup tomato sauce
1 cup chicken or vegetable broth
1/2 cup heavy cream or coconut milk
1/2 cup plain yogurt

Heat in oil in large skillet. Cook onion till soft (3-5 minutes). Add garlic, bay leaves, and spices. Add meat (chicken breasts recommended) or vegetables of choice; cook about 5 minutes. Add tomato sauce and broth. Bring to boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add cream/coconut milk and yogurt. Return to boil, reduce heat, cover, and simmer 15 minutes more, stirring occasionally. Remove from heat; serve.