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11 December 2012,22:11 by
V.Chitralekha

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CHICKEN KORMA

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Using a sharp knife, remove any visible fat from the chicken breast portions and cut the meat into small cubes.
  • Put the garlic and ginger into a food processor or blender with 2 tablespoon water and process to a smooth, creamy paste.
  • Heat the oil in a large heavy pan and cook the chicken cubes until browned on all sides. Remove the chicken cubes with a slotted spoon and set aside.
  • Add the cardamom pods and fry for 1- 2 minutes. Add the onion and fry for a further 5 minutes.
  • Stir in the garlic and ginger paste with cumin and salt ,cook for further 5 minutes.
  • Add half the yogurt, stirring in a tablespoonful at a time and cook over a low heat, until it has all been absorbed.
  • Return the chicken to the pan. Cover and simmer over a low heat for 5 minutes or until the chicken is tender.
  • Add the remaining yogurt and simmer for a further 5 minutes. Garnish with toasted almonds and coriander and serve with rice.

INGREDIENTS

  • 750 grams chicken breast portions, skinned
  • 3 garlic cloves, crushed
  • 2.5cm  piece fresh root ginger, roughly chopped
  • 1 tablespoon Cooking oil
  • 4  green cardamom pods
  • 1 onion, finely chopped
  • 2 teaspoon ground cumin
  • ½ teaspoon salt
  • 250 ml natural (plain) low fat yogurt
  • Toasted flaked or sliced almonds (optional) and a fresh coriander (cilantro) sprig, to garnish
  • Plain rice, to serve

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