Chicken Korma Recipe
Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!
As I most recently have some time, I was browsing on the internet last week. Attempting to find new, exciting thoughts, inspirational meals that I have never tasted before, to amaze my family with. Hunting for a while but couldn’t come across lots of interesting things. Right before I wanted to give up on it, I came across this delicious and simple treat by accident on Suncakemom. The dessert looked so delightful on its photo, that required urgent action.
It had been not so difficult to imagine the way it is made, its taste and just how much boyfriend might like it. Mind you, it is extremely easy to impress him in terms of desserts. Anyway, I got into the site and simply used the step-by-step instuctions which were coupled with nice snap shots of the process. It really makes life much simpler. I can imagine that it’s a slight effort to take photographs in the middle of baking in the kitchen as you may usually have sticky hands so that i seriously appreciate the time and effort she placed in to make this post .
That being said I am empowered presenting my own dishes in a similar way. Many thanks for the idea.
I had been tweaking the original recipe create it for the taste of my family. I must say it absolutely was an awesome outcome. They enjoyed the flavour, the thickness and loved having a treat like this during a hectic workweek. They quite simply requested more, a lot more. So next time I’m not going to make the same mistake. I’m gonna double the amount to keep them happy.
Thanks for SunCakeMom who made the Chicken Korma Recipe a reaility
In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.
Place all the marinade ingredients, except the chicken into a food processor.
Give them a good whirl.
Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.
Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.
Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.
Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.
Add yogurt then bring it to boil.
Transfer the whole content of the pan into a food processor an process the sauce until smooth.
Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.
Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.