Side Pannel
Budget: Chicken Korma
Ingredients List
- 1/2 c Blanched almonds
- 6 Garlic cloves
- 1 tb Fresh gingerroot, minced
- 2 tb Vegetable oil
- 2 lb Chicken thighs, skinned
- 6 Whole cloves
- 3 Bay leaves
- 2 Onions, chopped
- 1 Cinnamon stick
- 1 ts Ground coriander
- 1 ts Cumin
- 1 ts Cardamom
- 1 ts Salt
- 1/4 ts Cayenne pepper
- 1/2 c Plain yogurt
- Fresh coriander, chopped
Directions
in blender or food processor, pure blanched almonds, garlic, ginger and 1/3
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 1/2 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.
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 1/2 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.
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