Thursday, 19 April 2007

Chicken Korma

Ingredients
1 chicken cut into small pieces (12-16)
500 gm pk of yogurt
3 cloves garlic; minced
2 inches ginger; grated
3 green chillies; minced
2 tblspn oil
1 tspn cumin seeds
1 stick cinnamon
3 cloves
3 pods cardamom
4 large onions; minced
2 tomatoes; minced
8 small potatoes (optional)
2 tblspns ground almonds
1/2 spn tumeric
2 tspn coriander and cumin powder
1/2 tspn garam masala
1 tbspn chopped coriander for garnish
salt to taste
Method
1. Marinate the chicken in 3 tbpsn of yogurt with the garlic, ginger and chillies
2. Heat the oil in a pan, add the cumin seeds, cinnamon, cardamom and cloves, let them fry for a minute or so and add the onions.
3. Cook the onion (stirring often) till they are brown, add the tomatoes, cook for a few minutes and add the tumeric, cumin and coriander powders.
4. Add the chicken and potatoes, stir, lower the heat and let it cook.
5. Add the ground almonds, salt and rest of the yogurt slowly a bit at time stir carefully as not to break the chicken pieces as they get cooked.
6. Add the garam masala
7. garnish with chopped coriander

7 comments:

Sabira said...

Amazing recipe ....I will try it and post my comment....thank you so much for sharing such wonderful recipes. God bless you!

Sajeda Meghji said...

thank you Sabira, I look forward to your comment

Anonymous said...

Wonderful recipes! They never fail. Now my favourite site! Thank you!

For onions that need to be fried to a brown or caramel colour, try this:
I buy dehydrated onions in a large pack from indian grocers. I grind the amount i need in the food processing attachment of the hand held blender to a consistancy of fine breadcrumbs. I then take a non-stick pan and mix this ground onions with a little oil to resemble a crumble mix. I then heat this pan on low stiring at all times till the onions are the colour that i require ie caramel, dark brown etc. switch off the heat and use as required! It all takes very little time, does not steam up the kitchen and no excess oil to skim off the curries either. Please try and let me know how it works for you.

Saju said...

Thanks so much for the tip, I will definately try it.

Anonymous said...

Definately worth a try. Frying onions takes a long time. thanks...

Harsha Kumar said...

I tweaked the recipe a little bit I made a powder of toasted Cardamom , Cinnamon , Cloves , Channa dal , Poppy seeds and added that to the curry at the beginning . Came out great . Thanks for all the recipes Saju .

Andrew Johnson said...

This recipe is as similar as which i eat in an Indian restaurent in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you.

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