My Quick Chicken Korma
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar (I will sometimes
cheat and just use ground cardamon)
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned chopped tomatoes.
1.5 kg/3lb 5oz chicken pieces, skinned and cut into small chunks
¼ – 1 tsp chilli powder
¼ tsp salt
3 tbsp Thick Plain Yogurt
250ml/8 ¾fl oz water
1 handfull dessicated coconut
2 handfulls sultanas
Method
1. Put the ginger, garlic and 3 tbsp water in the container of an
electric blender. Blend until you have a smooth paste.
2. Put the oil in a wide frying pan or saute pan and set over high heat.
3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves
and cumin seeds. Stir once or twice and put in the onions.
4. Stir and fry for about three minutes or until the onions turn brownish.
5. Put in the paste from the blender, and the ground coriander and ground cumin
and fry for a minute.
5. Put in the chopped tomatoes and fry for another minute.
6. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.
7. Bring to a boil. Cover, turn the heat to medium add the sultanas
and cook for 15 minutes, sirring now and then.
8. Remove the cover, add the cream and the dessicated coconut cook
on high heat for another 7-8 minutesor until the sauce has thickened.
Stir gently as you do this.
My Fragrant Rice
This is simple just Boil some basmati rice
with a cinnamon stick and saffron (or a pinch of Turmeric),
drain and serve.
By Hex
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