Wednesday, August 25, 2010

Chicken Korma

'' Very lovely!! my friends and family loved this chicken dish''

Ingredients: Chicken cut in to desired pieces
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
3dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander 
 1 tbsp ground black pepper
1 tsp turmeric
1 tsp garam masala
75g creamed coconut
salt, to taste
2 heaped tbsps ground cashew nuts
finely chopped Coriander Leaves, to garnish
juice of  1/2 lemon


1. Cut the chicken into bite sized chunks
2. Mix the chicken with the ginger, garlic, salt and black pepper and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander,  turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to just cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground cashew nuts. 
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice to taste and salt to taste. Mix well.

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