Budget chicken korma
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Blanched almonds |
| 6 | Garlic cloves | |
| 1 | tablespoon | Fresh gingerroot, minced |
| 2 | tablespoons | Vegetable oil |
| 2 | pounds | Chicken thighs, skinned |
| 6 | Whole cloves | |
| 3 | Bay leaves | |
| 2 | Onions, chopped | |
| 1 | Cinnamon stick | |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Cardamom |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ½ | cup | Plain yogurt |
| Fresh coriander, chopped | ||
Directions
in blender or food processor, pure blanched almonds, garlic, ginger and ⅓ 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 ½ 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=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:05:54 UT