Budget: Chicken Korma Recipe
Recipe Ingredients
1/2 cup blanched almonds
6 garlic cloves
1 tbsp fresh gingerroot, minced
2 tbsp vegetable oil
2 lb chicken thighs, skinned
6 whole cloves
3 bay leaves
2 onions, chopped
1 cinnamon stick
1 tsp ground coriander
1 tsp cumin
1 tsp cardamom
1 tsp salt
1/4 tsp cayenne pepper
1/2 cup plain yogurt
1 fresh coriander, chopped
Recipe Preparation
in blender or food processor, pure blanched almonds, garlic, ginger
and 1/3 cup water until smooth.
In large saucepan or Dutch oven, heat oil over medium-high heat; brown
chicken on all sides. Remove and set aside.
Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or
until onions are lightly browned. Add almond mixture to saucepan
along with coriander, cumin, cardamom, salt and cayenne pepper; cook,
stirring for 3 minutes or until lightly browned.
Return chicken to saucepan along with 1/2 cup water; cover and simmer
for about 30 minutes or until juices run clear when chicken is
pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick,
cloves and bay leaves.
Garnish with coriander.
4 servings for $7.54 CDN [Mar/95]
Serve with bowls of chutney, toasted almonds and yogurt.
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] [email protected]
Servings: 4
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Budget: Chicken Korma Recipe Collection
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