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Chicken Korma

 

Ingredients:

1 kg chicken fillets cut into small pieces

175gms natural yogurt

1 tbsp ginger garlic puree

25gms cream of coconut

pinch of turmeric

25gms butter

1 large onion sliced

11/2 tsp chili powder

3/4 tbsp garam masala 

10ml corn flour

100gms single cream

25gms roasted cashew nuts

salt to taste

Microwave Method:

Place chicken in a bowl, stir yogurt ginger garlic puree, coconut, salt and turmeric and mix well and marinate for 1 hour.

Place butter in a large bowl heat on high for 1 minute until melted. Add onion  and cook on high for 2 minutes. add the chili powder and the marinated chicken along with the marinade and cook on high for 10 minutes stirring once in-between . Rearrange the chicken and cook on medium for another 6-7 minute or till the chicken is cooked.

Combine the corn flour with the cream and stir into the chicken. Cook on high for 6 minutes stirring once in between. Garnish with cashew nuts.

Stovetop Method:

Place chicken in a bowl, stir yogurt ginger garlic puree, coconut, salt and turmeric and mix well and marinate for 1 hour.

Place butter in a large wok cook until melted. Add onion  and cook on  for 2 minutes or till brown. add the chili powder and the marinated chicken along with the marinade and cook on high for 10 minutes stirring once in-between . stir the chicken and cook on medium for another 6-7 minute or till the chicken is cooked.

Combine the corn flour with the cream and stir into the chicken. Cook on high for 6 minutes stirring once in between.

 Garnish with cashew nuts. Alternatively for creamier and richer korma you can make a paste out of the cashews and add it along with the cream.

 

 

 

 

   
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                                              Last modified: October 17, 2003