Subj : Re: Chicken korma-Part 2
To : Nigel Reed
From : Dave Drum
Date : Sat Nov 26 2022 05:41:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Korma
Categories: Poultry, Vegetables, Dairy, Herbs, Curry
Yield: 2 Servings
300 g Diced chicken
150 ml Chicken stock
75 g Ghee
1 md Onion; chopped
1 ts Garlic puree
1 ts Ginger puree
1 ts Turmeric
2 ts Mild curry powder
1 ts Garam masala
100 ml Coconut cream
100 ml Single cream
50 ml Natural youghurt
2 Egg yolks
Chile powder (opt)
In a bowl, mix together the garlic puree, ginger puree,
turmeric, curry powder and chile powder (if using) with
a splash of water to make a paste.
Fry the onions in a pan over medium heat until they
begin to turn golden.
Add the spice paste to the onions and stir fry for a
couple of minutes.
Add the meat and cook until all sides are sealed.
Add the chicken stock, coconut cream, single cream,
yoghurt, egg yolks and mix in well. Turn up the heat
to high and bring to a boil.
Reduce the heat and leave to simmer for 20 minutes,
stirring occasionally.
Have a taste of the sauce and add salt if required.
Mix in the garam masala and cook for a further 2
minutes.
Serve with rice or naan, and garnish with toasted almond
slices.
RECIPE FROM:
https://www.curry-pot.com
Uncle Dirty Dave's Archives
MMMMM
... Maybe oysters make themselves tasty because they're altruistic.
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