Chicken korma (India) Ingredients: 17.5 cl of- yogurt- 1- onion- 1 teaspoon of- ginger coriander cumin- 1.5 teaspoon of- grated coconut- 5- cloves- 5- black or green cardamom- 0.5 teaspoon of- chili- 100 g of- clarified butter- 1- skinless chicken cut up- 3 pods - garlic turmeric - 2 tablespoons - flaked almonds - 1 stick - cinnamon.
Utensils： 1 salad bowl 1 Knife kitchen knives- 1 saucepan pots and pans-
Total timeal:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
For the marinade, blend 1 clove of garlic, turmeric and yogurt.
Phase 2
Cut the meat, pour in the marinade, leave to macerate for 12 hours.
Phase 3
Slice the onion and 2 cloves of garlic, melt them in the ghee. Add the ginger, cumin, coriander, cardamoms, cinnamon and chili. Cook for 2 minutes.
Phase 4
Add the chicken and the marinade. Simmer for 1 hour
Phase 5
(NB do not boil as the yogurt may separate!).
Phase 6
10 minutes before the end of cooking, remove the cloves and cardamoms. Add the almonds.
Phase 7
Serve with saffron rice and green vegetables.
Utensils： 1 salad bowl 1 Knife kitchen knives- 1 saucepan pots and pans-
Total timeal:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
For the marinade, blend 1 clove of garlic, turmeric and yogurt.
Phase 2
Cut the meat, pour in the marinade, leave to macerate for 12 hours.
Phase 3
Slice the onion and 2 cloves of garlic, melt them in the ghee. Add the ginger, cumin, coriander, cardamoms, cinnamon and chili. Cook for 2 minutes.
Phase 4
Add the chicken and the marinade. Simmer for 1 hour
Phase 5
(NB do not boil as the yogurt may separate!).
Phase 6
10 minutes before the end of cooking, remove the cloves and cardamoms. Add the almonds.
Phase 7
Serve with saffron rice and green vegetables.